Crispy Prawns With Homemade Sweet Chilli Sauce: Back To Basics 2
Recipe Information
Crispy Prawns With Homemade Sweet Chilli Sauce
Cultural Context
Originating from Thailand, crispy prawns with sweet chili sauce is a popular dish that highlights the balance of flavors in Thai cuisine. Traditionally served as an appetizer or snack, it embodies the country's love for fresh seafood and bold, spicy flavors. Today, this dish is enjoyed globally, often found in Asian restaurants and as a favorite among seafood lovers.
Add 150 ml rice wine vinegar to a saucepan.
Add 150 grams castor sugar to the vinegar and stir to dissolve.
Allow the mixture to bubble for about 10 minutes until it thickens and becomes syrupy.
Add red chili to the sauce, adjusting the amount based on desired heat.
Add a bit of ginger to the sauce for extra flavor and stir.
Remove the sauce from heat and add fish sauce for saltiness.
Heat oil in a deep sauté pan for frying the prawns.
Dust the raw king prawns in corn flour mixed with a tiny bit of turmeric for color.
Check oil temperature by adding a small piece of bread; it should fizz and bubble if hot enough.
Season the corn flour with a little salt before coating the prawns.
Coat the prawns in the corn flour, shaking off excess before placing them in the hot oil.
Fry the prawns until they turn pink and are firm to the touch, then drain on kitchen paper.
Check the sauce; it should be glossy and sticky, then add a dash of fish sauce and fresh coriander.
Roll the coriander into a tight bundle and chop it for garnish.
Stack the crispy prawns on a serving plate and drizzle the sweet chili sauce over them.
Sprinkle additional coriander over the prawns before serving.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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