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Grilled Prawns with Sweet and Sour Chilli Sauce
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Serves : 4
Preparation time : 15 minutes
cooking time : 20 minutes
Ingredients :
700g fresh tiger prawns (about 8 to 10), head trimmed, sliced open and deveined
pinch of salt and white pepper
few sprigs coriander leaves, to garnish
Sweet and Sour Chilli Sauce
1 tablespoon oil
5 cloves garlic, minced
2 to 3 bird's-eye chillies, thinly sliced
1 teaspoon crushed coriander roots and stems
80ml white vinegar
1 tablespoon sugar
2 tablespoons shaved palm sugar or dark brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice
125ml chicken stock or 1/4 chicken stock cube in 125ml boiling water
Method :
To make Sweet and Sour Chilli Sauce, heat the oil in a wok or saucepan over medium heat and add the garlic, chillies and coriander roots. Stir-fry for about a minute until fragrant. Add the vinegar, sugar, fish sauce, tamarind juice and chicken stock. Mix well and simmer for about 5 minutes. Remove from heat and set aside. This makes about 375ml of sauce.
Rub the salt and pepper onto the prawns. Grill on a charcoal or pan grill over medium heat until pink on both sides, 5 to 10 minutes. Transfer to a serving platter.
Pour the Sweet and Sour Chilli Sauce over the grilled prawns. Garinish with coriander leaves and serve hot.
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