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
Serves 4
Preparation Time 10 minutes
Cooking Time 12 minutes
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Ingredients
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
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Method
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.
