Recipe By Munch Master
Ref: 652
Heading: Mains
Cuisine: Thai/Vietnamese
Food Type: Seafood
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
750 g
Fresh raw peeled large prawns
5 tbsp
Tapioca flour
2 pinch
Salt
deep fat fry
Veg or groundnut oil.
Tamarind Dipping Sauce
100 ml
Water
1/2 Onion med brown chopped
3 Garlic clove chopped
5 tbsp
Thai sweet chilli sauce
2 tbsp
Thai Fish sauce
1 tbsp
Tamarind paste or concentrate
1 Red chilli finely chopped
1 tsp
Rice wine vinegar
1 tbsp
Veg or groundnut oil.
Garnish
1 Lime cut into quarters
Method
Step 1
First make the dipping sauce, place the oil, onion & garlic into a saucepan, stir fry until light brown, then add the water, then the rest of the dipping sauce ingredients, stir & simmer for 2 mins, then blitz sauce with a stick/hand blender or food processor until smooth.
Step 2
Heat oil in a deep fat fryer on 6 cm of oil in a saucepan or wok to med heat.
Step 3
In a bowl add peeled prawns & coat them with the Tapioca flour & salt, then in batches deep fry them for 3 mins or so until light golden brown, keep previously cooked prawns warm in an low oven on some kitchen paper to soak away the oil.
Step 4
When all done serve with plain jasmine or egg fried rice & serve the dipping sauce on the side and a wedge of lime..
Suggestion & Tips
You can just pour the dipping sauce over the fried prawns if you wish. Have with rice &/or tomatoes & cucumber.