Prawns in a piquant sauce
A typical Asian dish with a sweet and sour or hot and sour taste.
This can also be served as a main course with rice and any cooked vegetables.
Freshly baked french bread, to mop up the sauce, is a great accompaniment
Preparation Time 10 minutes
Cooking Time 12 minutes
1. Thoroughly defrost the prawns.
2. Drain, pat them dry with kitchen paper and rub them with the salt.
3. Put all the ingredients for the paste in a blender, and blend them until smooth.
4. Put the paste in a wok or saucepan, heat and bring to the boil, then stir continuously for 4 minutes.
5. Add the rest of the ingredients, except the prawns and mint.
6. Continue cooking, stirring from time to time, for another 4 minutes.
7. Taste, and adjust the seasoning.
8. Bring the sauce to the boil again and put in the prawns, stir, and cook on a high heat for 3 minutes.
9. Add the chopped mint, stir again and remove from the stove.
Serve hot or cold as a first course.
500g Frozen king prawns (defrosted)
½ teaspoon salt
6 tablespoons hot water
1 teaspoon brown sugar
2 tablespoons white wine vinegar
2 x 15ml spoons roughly chopped fresh mint
Lime wedges (optional for serving)
For the paste
2 shallots or ½ onion, chopped
2 garlic cloves, chopped
2 small red or green chillies
5cm piece of fresh ginger, peeled and chopped
½ teaspoon salt, plus extra if necessary
2 tablespoons cold water
2 tablespoons olive oil