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| Thai Chilli Prawns |
ABOUT THE RECIPE
A staple this time of year in the Marzola household and one that can be prepared quickly. It’s a great dish for summer entertaining, light and easy either as an entrée or main and is perfectly suited and also presents well as a festive dish because of the vibrant colours. The ‘heat factor’ can be turned up or down to suit your palate! Enjoy this dish with a crisp, chilled Sauvignon Blanc or perhaps the Cabernet Rose.
INGREDIENTS
Rice oil
Birds eye Chillis x 2 finely sliced
Coriander roots of one bunch finely chopped (save the leaves for garnish)
Spring onions x 2 finely sliced
Basil 4 leaves torn
Crushed garlic 1 teaspoon
Oyster sauce 2 tablespoons
Capsicum 3 x tricolour (yellow,red & green) coarsely chopped
Large green prawns with tails on – allow 6-8 per person
Fish sauce
Lime wedges
Steamed Jasmine rice to serve
COOKING METHOD
In a wok heat 2 tablespoons of the rice oil until slightly sizzling. Add the spring onions, garlic, coriander roots, birds eye chilli and torn basil leaves until fragrant. Add the capsicum and stirfry until slightly tender yet crisp still. Thrown in the prawns and oyster sauce and continue over medium to high heat until prawns turn pink and curl. Add 2- 3 splashes of fish sauce, stir through and put the lid on the wok and cook for another minute.
To serve: put steamed rice portion in a plate bowl and spoon prawns over the top, making sure to add the juices. Garnish with coriander leaves and additional fresh chilli if desired.
Download PDF Version of Thai Chilli Prawns Recipe |
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