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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe from a local Thai restaurant in my hometown. Ingredients:
12 raw king prawns, thawed if frozen |
1 small red chile, seeded and finely chopped |
2 garlic cloves, peeled and finely sliced |
2 spring onions, finely sliced |
1 inch piece gingerroot, peeled and finely grated |
1/2 lemon, juice of |
2 tablespoons flat leaf parsley, chopped |
1 tablespoon canola oil |
3 ounces sweet chili sauce |
Directions:
1. Peel the prawns, leaving the last part of the tail intact, and de-vein.
2. Put the prawns in a shallow dish and toss with the chili, garlic, spring onions, ginger, lemon juice and parsley.
3. Cover and chill for 30 minutes.
4. Heat the oil in a large non-stick frying pan or wok.
5. Add the prawns and marinade and stir-fry gently for 2-3 minutes until the prawns are pink and cooked through.
6. Serve with a small dish of sweet chili dipping sauce.
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