Thai Sweet Chile Prawns

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Yield: 4

Ingredients:

500g/ 17 oz Medium Prawns
1 Bottle of WORLDFOODS Thai Sweet Chilli with Kaffri Lime
10 Cherry Tomato, halved
4 Cloves Garlic, minced
6 Kaffri Lime Leaves, shredded
1 Bird Eye / Thai Red Chilli (optional), thinly sliced

Method:
1. Trim, rinse and pat dry the prawns with kitchen paper towel then lightly coat it evenly with some cornstarch or plain flour.

2. Heat up frying pan with 2 tablespoons of olive oil then pan-fry prawns for 2 minutes on each side until it changed colour.

3. Add in minced garlic and stir-fry together with the prawns till fragrant before adding in tomato, kaffir lime leaves and Thai sweet chilli sauce.

4. Give the mixture a quick stir (you can add in fresh cut chilli at this stage for a more spicy flavour) and cook for another minute till prawns adsorb the flavour of the sauce.

5. Remove from heat and serve immediately.

From ellenaguan.com