Thai Prawns with Dipping Sauce
- Yield: 2
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition facts (per portion)
- Calories: 650
- Carbohydrate Content: 55.4g
- Cholesterol Content: 347mg
- Fat Content: 30.8g
- Protein Content: 38.8g
- Saturated Fat Content: 4.8g
- Serving Size: 330g
- Sodium Content: 1796mg
- Sugar Content: 51.0g
Thai Prawns with Dipping Sauce
Ingredients
- Spring onion - 1 small, finely chopped
- Garlic cloves - 3, crushed
- Red chilli - 1 small, halved, seeded and finely chopped
- Fresh ginger - 2cm piece, peeled and finely chopped
- Fish sauce - 1 tbsp
- Palm sugar - 2 tsp
- Olive oil - 4 tbsp
- Fresh basil - 1 small handful, finely chopped
- Fresh coriander - 1 small handful, finely chopped
- Lime - 1
- Rice oil - 2 tbsp
- King prawns - 15, raw (more flavour if cooked with shells on but remove if preferred for ease of eating)
- For the sauce:
- White sugar - 1/2 cup
- White vinegar - 1/2 cup
- Fish sauce - 1 tbsp
- Sweet chilli sauce - 2 tbsp
- Fresh coriander
- Sesame seeds
Instructions
- Place the spring onion, garlic, chilli, ginger, lemongrass, fish sauce, palm sugar and olive oil into a bowl.
- Zest and juice the lime and add both zest and juice into the bowl. Add the herbs and set aside for 20 minutes.
- Meanwhile, make the dipping sauce. Combine all the sugar, vinegar, fish sauce and sweet chilli sauce and whisk to stir well. Add fresh coriander and sesame seeds to your liking or use as garnish.
- Heat the rice oil in a large wok to a high heat. Add the prawns and the marinade and fry for 30-60 seconds, until prawn meat is pink and just cooked.
- Serve hot with dipping sauce.
