Chilli Prawns

Perfect for a snack, appetizer or an accompaniment to a main course, this 5 ingredient delicious is sure to make your mouth water. While prawns and shrimp are very different to a marine biologist, it's used interchangeably in many recipes. You can use anything you like from prawns that tend to be a bit larger to tiger shrimp. Fresh is always best, but I also use frozen quite often to satisfy my families Chilly prawn 'kravings' If possible, leave the tail on, it serves as a handle and also imparts additional flavor.

300gms tail on prawns or shrimp
2 tbsps very finely minced garlic
2 tsps Sambal Oelek or Chilli paste
1 tsp light soya sauce
1 tbsp cornstarch
1 tbsp all purpose flour

Optional - 4 Spring onions cut in half.

Marinate the prawns or shrimp with the garlic, sambal oelek and the soya. Keep aside for at least half and hour. Make a thick paste with the corn starch and flour and a little bit of salt to taste. You can omit the flour and use double the cornstarch to make this recipe gluten free. Mix the paste with the shrimp. Add a few tbsps of oil and when it's hot, shallow fry the prawns till golden brown on each side. Add the Spring onions and caramelize. Drain on kitchen towels and serve.

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