Prawns with crispy garlic and chilli

This is a Rick Stein recipe from his ‘far eastern odyssey’ book and we first tasted it when we were delightfully treated to a meal at our friends’ house. It is quite simple but it takes a bit of work and definitely adds something to a meal.

150ml vegetable oil
2 red bird’s eye chillies (thinly sliced)
4 kaffir lime leaves
1/4 tsp caster sugar
12 large raw unpeeled prawns

Coarsely chop garlic in a mini food processor. Place a sieve over a heat proof bowl.
Heat wok to a medium heat, add oil and garlic and fry, stirring continuously. When garlic starts turning golden, add chilli and lime leaves and fry until all the garlic is golden. Tip everything into sieve and allow to drain. Spread the mixture over a baking tray covered in kitchen roll and leave to go crisp. Tip into a small bowl and add sugar and 1/4 tsp salt.

Return wok to high heat, add 2 tbsp of the drained oil and fry the prawns for approx 1 minute until crisp and cooked through. Remove from heat, add fried garlic mixture and toss together briefly.

Tip everything onto a warmed serving plate and serve immediately.




Optional kitchen porn:
Large wok

Published in: on October 29, 2011 at 9:00 pm  Leave a Comment  
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