What a delightful spicy starter. Perfect with an old Riesling, but for the young at heart!
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Ingredients
2 teaspoons vegetable oil 12 large uncooked prawns, shelled and deveined, leaving tails intact 2 teaspoons white sugar 1 tablespoon fish sauce 1 tablespoon lime or lemon juice 2 tablespoons chilli jam 1 fresh small red chilli, sliced thinly 1 stick fresh lemon grass, sliced thinly 4 shallots or small red onion, sliced thinly 2 teaspoons thinly sliced fresh ginger 4 fresh kaffir lime leaves, sliced thinly ½ cup loosely packed fresh coriander leaves, chopped coarsely 2 spring onions, sliced thinly ⅓ cup tamarind juice ½ cup loosely packed fresh mint leavesMethod
Heat oil in wok; stir-fry prawns until prawns change colour. Add sugar, fish sauce, lemon juice, chilli jam and toss to combine. Add chilli, lemon grass, shallots, ginger, lime leaves, coriander, spring onion and half of the mint leaves to prawns; toss to combine. Serve prawns hot, garnish remaining mint leaves.
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