Enjoy a taste of the Orient with these delicious crispy prawns with a spicy kick.
Arlene Thompson from the Carrickfergus Cookery School, Carrick YMCA, shared this recipe during a Thai demonstration class where they proved extremely popular.
It brings together an infusion of juicy prawns with the warmth of ginger, and a kick of garlic, lime , tamarind and sweet chilli.
This recipe is simple to make at home and makes a welcome change to a family takeaway meal.
CRISPY PRAWNS WITH TAMARIND, GINGER AND SWEET CHILLI
150g raw prawns
A small bowl of cornflour
1 small egg beaten
Juice and grated zest of half a lime
1 teaspoon tamarind paste
3 tablespoons sweet chilli sauce
3cm cube of ginger chopped
2 cloves of garlic chopped
2 tablespoons of vegetable stock
1 tablespoon chopped coriander
1 First dip the prawns into the beaten egg and coat them in cornflour.
2 Heat the oil in a wok (probably around 100ml should do)
3 Fry the coated prawns a few at a time until they are golden.
Allow the todrain off excess oil by placing them on kitchen paper when removed fromthe pan.
4 Once all the prawns are cooked, discard the oil, wipe the wok and add ateaspoon more oil
5 Fry the garlic and ginger on medium heat until they are soft, then add thejuice and zest of half a lime, the tamarind and the sweet chilli sauce.
6 Thin the sauce with a couple of tablespoons of vegetable stock
7 Stir in the chopped coriander
8 Serve the prawns as a starter, using the sauce as a dip or serve them on abowl of cooked rice, and spoon the sauce over it.