300 gram Fresh raw prawns-trimmed, 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
250 ml Water
1 small handful Coriander-chopped/optional
1 wedge Lemon -optional
-Run the raw prawns under the 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, palm sugar. Bring it to boil.
-Turn the heat up to high heat, in goes the prawns and gently fold all the ingredients together.
-Once the prawns cooked, put the sugar, salt, oyster sauce and fish sauce, stir well. Cooked in medium to high heat, keep stirring until the sauce become thicken (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 with a spicy main course and Thai Jasmine rice.
– Make sure you get the fresh raw king prawns if possible.
-Caramelised prawns have got a crisp shell. So Thais tended 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 burnt.
-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.??