I do love prawns...especially when fried to golden perfection! I can usually just have the prawns fried but for today's feature, I just prepared some Thai dipping sauce on the side. The sauce is from Yuen Chun but I decided to add in some vinegar, bird's eye chili peppers and a pinch of sugar to tailor-make it more to this dish. We just served the sauce on the side for dipping, however if you like you can incorporate it into the dish by first frying the prawns, then add some garlic and the sauce to coat the prawns.
Tuesday, December 30, 2014 | Labels: chinese cuisine, Seafood Recipes, Yuen Chun Recipes |
This dish is part of my Yuen Chun Recipes, an ongoing project on this blog.
10 medium to large prawns
Oil for shallow frying
Corn flour for light dusting of prawns
3 tablespoons Thai sauce
1 teaspoon vinegar
Pinch of sugar
2 bird's eye chili peppers
Firstly, lightly dust the prawns with the corn flour. Set aside. Heat up your wok and add enough oil for shallow frying (you can also just pan-fry). Once the prawns are done, set aside on some kitchen towels to soak up some of the excess oil.
Mix the ingredients for the dipping sauce together.
Add the prawns onto your serving plate and serve together with dipping sauce.
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