Monday, December 28, 2009

Thai Lemon Shrimp

What you need:

1/4 to 1/2 tsp or more cayenne pepper
1 tbsp fish sauce
3 cloves minced garlic
1-2 tsp brown sugar or palm according to taste
1/4 cup fresh chopped coriander
1/4 to 1/3 cup coconut milk
A little oil for frying
15-18 raw large or jumbo shrimp or prawns
1/4 cup Thai sweet chilli sauce
2 tbsp lemon juice
3 kaffir lime leaves or substiute 1 tsp grated lime zest

Thai Lemon Shrimp


To make Thai Lemon Shrimp with Sweet Chili Sauce firstly, remove shells from the prawns but leave the tails on, if possible. Hold a prawn in your palm and using a sharp knife cut it from the middle of the prawn down to the end. Don't cut too deeply. When cooked, the prawn will open up in a butterfly shape.

Than place prawns in a mixing bowl. Add the sweet chilli sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp sugar. Stir altogether to combine.

Marinate for 5-10 minutes and place 1 tbsp oil in a frying pan and set over medium to medium-high heat. Then add the prawns together with all of the marinade.

Don't forget to add the coconut milk and chopped coriander. Stir well. Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to bubble up lightly, the prawns will cook fast in 2-3 minutes.

When the sauce turns to be reddish in colour and all the prawns have opened up, the dish is ready. Do not overcook the dish otherwise the prawns will turn tough.

Remove from heat. This dish should be spicy, tangy, and a little sweet.

Pour the shrimp and sauce into a serving bowl and top with fresh coriander. Enjoy!!!!

No comments:

Post a Comment