Sautéd chilli prawns

Name: Sautéd chilli prawns
Cuisine: Thai
Ingredients: 20 ml/¾ fl oz vegetable oil; 1 medium-size onion, sliced thickly lengthwise; 1 teaspoon Chilli Jam; 4 teaspoons Red Curry Paste; 20 cherry tomatoes; 20 large green prawns/shrimp, shelled and deveined; 20 large green prawns/shrimp, shelled and deveined; 20 ml/¾ fl oz strained lime juice; 2 teaspoons fish sauce; 2 tablespoons sugar; 4 green onions/scallions, finely sliced; 4 green onions/scallions, finely sliced; coconut rice/nasi lemak, to serve (see Note); coconut rice/nasi lemak, to serve (see Note)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz vegetable oil
1 medium-size onion, sliced thickly lengthwise
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Oceania
Asia
Thailand
Australia
Fish course
Pescatarian
Gluten-free

Method

Heat oil in a large wok and fry onion until soft. Add chilli jam and red curry paste and cook for about 2 minutes.
Add tomatoes and prawns and toss over high heat until prawns begin to change colour.
Add lime juice, fish sauce and sugar and cook for another minute. Taste and, if necessary, adjust seasoning. Remove from heat and pile onto plates.