Recipe By Munch Master
Food Type: Seafood
No of Portions: 4
Change no of portions required to :
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.
1 Lime cut into quarters
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.
Heat oil in a deep fat fryer on 6 cm of oil in a saucepan or wok to med heat.
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.
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.