King Prawns With Thai Dipping Sauce Recipes

Steps:

• In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
• In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
• Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

Steps:

• Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.)
• Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.)
• Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve.

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:

• In a small bowl combine all ingredients and stir until the sugar is dissolved.

Steps:

• Peel the prawns, leaving the last part of the tail intact, and de-vein.
• Put the prawns in a shallow dish and toss with the chili, garlic, spring onions, ginger, lemon juice and parsley.
• Cover and chill for 30 minutes.
• Heat the oil in a large non-stick frying pan or wok.
• Add the prawns and marinade and stir-fry gently for 2-3 minutes until the prawns are pink and cooked through.
• Serve with a small dish of sweet chili dipping sauce.