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Recipe By Munch Master

Ref: 652
Heading: Mains
Cuisine: Thai/Vietnamese
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


  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.
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