Learn . Laugh . Eat

Spicy Butterflied Prawns

Prep: 20min

Cook: 10min

500g large tiger prawns, shells on

2 tbsp corn flour, seasoned with a pinch of salt and pepper

10 Thai shallots, peeled

5 dried red chillies

5 fine slices ginger

8 baby plum tomatoes

30g coriander

The Sauce

1 tbsp chilli garlic paste

1 tbsp sweet soy sauce

1 tbsp dark soy sauce

1 tbsp sugar

1 tbsp vinegar

100ml fresh chicken stock / fish stock

Preparation:

  1. Finely slice the Thai shallots

  2. Soak the dried red chillies in hot water for 5 minutes, and then roughly chop

  3. Finely slice the ginger

  4. Cut the baby plum tomatoes in half

  5. Roughly chop the coriander

  6. Mix ‘The Sauce’ ingredients together in a small bowl

  7. Remove the intestinal tract from the prawn by poking a toothpick roughly three quarters the way through each prawn and pulling up and out of the shell

  8. Butterfly the prawns using scissors, keeping the shell on and in tact

  9. Mix together the seasoned corn flour and prawns

  10. Build your wok clock. First your shallots, then your ginger, red chillies and tomatoes, followed by ‘The Sauce’ mix and your marinated prawns on the side ready to cook

Cooking:

  1. Firstly, deep fry your prawns at 165°C for 2-3 minutes to seal well, and give the shell a slight crunch

  2. Remove prawns from oil and drain the prawns well on kitchen paper

  3. Now start your stir fry: Heat 1 tbsp vegetable oil in a wok to high heat

  4. Add your shallots and ginger and stir fry for 1 minute

  5. Next add your red chillies and tomatoes and fry for a further 30 seconds

  6. Maintain a high heat and add your sauce to the wok. Bring to a vigorous boil

  7. Now add your deep fried prawns to the sauce, lower the heat to a medium heat and simmer in the sauce for 2 minutes

  8. Serve and garnish with roughly chopped coriander


500g large tiger prawns, shells on

2 tbsp corn flour, seasoned with a pinch of salt and pepper

10 Thai shallots, peeled

5 dried red chillies

5 fine slices ginger

8 baby plum tomatoes

30g coriander

The Sauce

1 tbsp chilli garlic paste

1 tbsp sweet soy sauce

1 tbsp dark soy sauce

1 tbsp sugar

1 tbsp vinegar

100ml fresh chicken stock / fish stock


Preparation:

  1. Finely slice the Thai shallots

  2. Soak the dried red chillies in hot water for 5 minutes, and then roughly chop

  3. Finely slice the ginger

  4. Cut the baby plum tomatoes in half

  5. Roughly chop the coriander

  6. Mix ‘The Sauce’ ingredients together in a small bowl

  7. Remove the intestinal tract from the prawn by poking a toothpick roughly three quarters the way through each prawn and pulling up and out of the shell

  8. Butterfly the prawns using scissors, keeping the shell on and in tact

  9. Mix together the seasoned corn flour and prawns

  10. Build your wok clock. First your shallots, then your ginger, red chillies and tomatoes, followed by ‘The Sauce’ mix and your marinated prawns on the side ready to cook

Cooking:

  1. Firstly, deep fry your prawns at 165°C for 2-3 minutes to seal well, and give the shell a slight crunch

  2. Remove prawns from oil and drain the prawns well on kitchen paper

  3. Now start your stir fry: Heat 1 tbsp vegetable oil in a wok to high heat

  4. Add your shallots and ginger and stir fry for 1 minute

  5. Next add your red chillies and tomatoes and fry for a further 30 seconds

  6. Maintain a high heat and add your sauce to the wok. Bring to a vigorous boil

  7. Now add your deep fried prawns to the sauce, lower the heat to a medium heat and simmer in the sauce for 2 minutes

  8. Serve and garnish with roughly chopped coriander

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