Chilli Prawns
Sweet, sour and salty, these chilli prawns are best served with hot steamed rice.
- Yield: 2 people 1x
- Category: Main Course
Ingredients
Scale
- 500 g whole prawns (, cleaned and prepped as necessary)
- 250 mL Coco Coast natural coconut water
- 3 tsp peanut oil
- 1 red chilli (, thinly sliced)
- 1/2 red onion (, thinly sliced)
- 2 cm ginger (, thinly sliced)
- 1/4 cup coriander stalks (, chopped)
- 1 tsp sugar
- 2 tomatoes (, roughly chopped)
- 8 kaffir lime leaves (, thinly sliced)
- 1 tbsp tamarind (, soaked in 1/4 cup boiling water)
- 1 tbsp soy sauce
- 1 tsp fish sauce
- Juice of half a lime
- Coriander leaves to garnish
Instructions
- Heat the peanut oil in a wok or pan over high heat. Add chilli, onion, ginger, coriander stalks, tomatoes and kaffir lime leaves. Sauté for five minutes or until fragrant.
- Add sugar, tamarind water, soy sauce, sweet soy sauce, fish sauce, lime juice and coconut water. Sauté for a further three minutes.
- Add prawns, toss to coat well, and cook for 5-10 minutes until the prawns are pink and opaque. Scoop prawns and broth into a bowl and top with coriander leaves to garnish. Serve with hot, steamed rice.
Notes
This recipe is best prepared using a wok, however if you don't have one availably, a fry pan will still work fine!
Find it online: https://eatnik.com.au/chilli-prawns/