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Chetna Makan’s sticky spicy prawns
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Serves: 3-4 as a starter or nibble
2 x 220g packs Big & Juicy Madagascan Whole Raw Tiger Prawns, shelled and deveined (see Cook’s tips), roughly 20
1 tsp dark soy sauce
1 tbsp cornflour
Sunflower oil, for shallow frying
For the sauce
1 tbsp dark soy sauce
1 tbsp Cooks’ Ingredients Sriracha
1 tbsp clear honey
2 tbsp Leckford Estate Rapeseed Oil
2 cloves garlic, finely chopped
2.5cm piece ginger, finely chopped
1 large red chilli, deseeded and finely chopped
6 salad onions, finely chopped
1 tbsp cornflour
1 tsp sesame seeds, to serve
1. Put the prawns in a bowl, then add ¼ tsp salt and soy sauce and mix well. Now sprinkle the cornflour over, and stir to make sure all the prawns are coated well. Heat a 3cm depth of oil into a wok or saucepan, ready for frying. When the oil is hot, add ½ the prawns and cook for 1-2 minutes until completely cooked through, pink and opaque. Use a slotted spoon to remove them to a plate lined with kitchen paper, then repeat until all of the prawns are cooked. Take the pan off the heat.
2. To make the sauce, in a small bowl combine the soy sauce, chilli sauce and honey. Heat the oil in a frying pan and add the garlic, ginger and most of the chilli and cook for a few seconds until it sizzles. Add the salad onions, reserving some of the shredded green parts to garnish the dish later. Turn the heat down a little and cook for another minute. Next add the mixed sauces with 2 tbsp water and bring to a boil. Stir in the cooked prawns.
3. Put the cornflour in a small bowl with 1 tbsp cold water and stir until smooth. Add this to the pan and stir over the heat until the sauce thickens, making sure all the prawns are coated well. Transfer to a warmed serving plate and sprinkle with the remaining chopped chilli and salad onion, and the sesame seeds. Put some toothpicks on the side for your guests to enjoy the prawns.
To peel shell-on prawns, pull off the head and legs and then peel the shell off. With a small, sharp knife make a small slit down the centre of the curved back of the prawn. Carefully remove the black vein with the point of the knife. Rinse the prawn under cold running water and pat dry gently with kitchen paper. For more information on preparing shellfish, go to our glossary.
Prawn heads and shells make excellent stock for fish recipes. Heat a little oil and butter in a large saucepan and fry the shells until they are bright pink and turning golden. Add a chunk of sliced fennel or sliced celery stick, plus chunks of carrot, onion, garlic cloves, a few peppercorns and a few parsley, thyme sprigs or bay leaves if you have them. Add a squeeze of tomato purée. Sizzle for a few moments then splash in some white wine and let it reduce. Cover with cold water, bring to the boil and simmer for 30 minutes, skimming away any foam from the surface. Strain, then cool. Cover and chill, use within 24 hrs, or freeze for up to 1 month.
Typical values per serving:
Per serving (for 3)
This recipe was first published in November 2021.