Golden Prawns with Sweet Spicy Sauce

Name: Golden Prawns with Sweet Spicy Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4-6
Cuisine: Singaporean
Ingredients: 4 heaped tablespoons (100 g) tamarind pulp mashed with 1 cup (250 ml) warm water, squeezed and strained for juice; Flour, for dusting; 2 cm (¾ in) fresh galangal root, peeled and sliced; Cucumber, shredded, to garnish; 5 tablespoons Palm Sugar Syrup (see note) or honey; 2 tablespoons fresh lime juice; Oil for deep-frying; Carrot, shredded, to garnish; 5 cloves garlic, peeled; 1 cm (½ in) fresh ginger, peeled and sliced; 3 shallots, peeled; 1 kg (2 lbs) large fresh prawns; ¼ teaspoon pepper; 1 tablespoon oil; ¼ teaspoon salt; 5-7 red finger-length chillies, deseeded and thinly sliced

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Ingredients

1 kg (2 lbs) large fresh prawns
2 tablespoons fresh lime juice

Asia
Singapore
Fish course
Pescatarian
Street Food
South East Asia

Method

Peel and devein the prawns, discarding the heads and shells. Place the prawns in a bowl, add the lime juice, salt and pepper, and mix well. Set aside for 10 minutes. Then rinse and pat dry with paper towels. Dust the prawns lightly with flour. Heat the oil in a wok and deep-fry the prawns for 1 to 2 minutes until golden. Remove from the oil and set aside to drain.