CARAMELISED PRAWNS
CARAMELISED PRAWNS
Caramelised Prawns:
Serve: 1
Ingredients:
300 gram Fresh raw prawns – trimmed and shelled
60 gram Red Onion – thinly sliced
50 gram Coconut palm sugar
3 clove Garlic – chopped
3 tablespoon Oil
5 gram Salted Butter
2 tablespoon Sugar
1 teaspoon Oyster sauce
1/2 teaspoon Salt
1/2 teaspoon Fish sauce
1 pinch Black pepper
250ml Water
1 small handful Coriander – chopped (optional)
1 wedge Lemon (optional)
Method
-Run the raw prawns under a cold tap water until the water runs clear.
– Gently fry the garlic and red onion in a frying pan with the oil until the onion turns translucent.
-Add the water and palm sugar. Bring it to a boil.
-Turn the heat up to a high heat, in goes the prawns and gently fold all the ingredients together.
-Once the prawns are cooked, put in the sugar, salt, oyster sauce and fish sauce, stir well. Cook on a medium to high heat, keep stirring until the sauce becomes thickened (approx 12-15 minutes).
-Lastly, add a pinch of black pepper and butter. Fold all the ingredients together. By this time the prawns’ shell should be translucent with a slight crisp. Serve Caramelised Prawns as a spicy main course with Thai Jasmine rice.
Tip:
– Make sure you get fresh raw king prawns if possible.
-Caramelised prawns have got a crisp shell. So Thais tend to eat the whole body of these prawns.
-Keep an eye on the pan while cooking this dish as it has got a lot of sugar which easily burns.
-It is my personal preference to garnish with chopped coriander and a squeeze of lemon.
-I always encourage everyone to use a high-grade Thai seasoning. Happy cooking!
