King Prawns With Hot And Sweet Dipping Sauce Recipes

Steps:

• Place fish sauce, vinegar and caster sugar in a saucepan with 4.5 fl oz water and bring gently to boiling point. Allow to cool and stir in lime juice.
• Heat a frying pan and add the oil. When hot, add prawns and toss gently for 2-3 minutes, until they are completely pink. Dish on to a large plate and scatter with mint leaves and some sea salt.
• Serve with the dipping sauce.

Steps:

• Peel the prawns leaving the tails intact. Remove the black vein that runs along the back of each one (my partner does this so well!! hehe) then skewer the prawns on the wooden skewers. Mix togehter the sesame oil, lime juice and chopped coriander in a shallow bowl. Lay the skewerd prawns in this mixture and cover and chill for 30minutes, turning once, so the prawns absorb the marinade. Make the sauce. Heat the vinegar, fish sauce, water, sugar and salt until boiling. Take of the heat and leave to cool. Mix together the garlic, ginger, chilli and coriander in a small serving bowl. Add the cooled vinegar mixture and stir together. Arrange the prawns on foil lined grill place under preheated grill for about 6minutes turning once and basting often with the marinade, until cooked, place them on a serving plate, garnish with the coriander and serve with the dipping sauce

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

Steps:

• To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
• In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
• Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.