Prawns with thai dipping sauce

prawns

Serves: 6  |  Preparation time: 5mins  |  Cooking time: 5mins

Ingredients:

24 Hanabi whole cooked vannamei XL prawns (seasonally available at Tasman Butchers)

Dipping Sauce:

3 garlic cloves, finely crushed
2 tbsp fresh ginger, finely grated
1 lemongrass stalk, outer layer removed and finely chopped
1 red chilli, finely chopped
1 tbsp palm sugar or soft brown sugar
2 tbsp rice wine vinegar
2 tbsp soy sauce
1tsp sesame oil
large handful coriander leaves, finely chopped
1 tbsp oil
lime wedges, to serve

Method:

Prawns:

  1. Place frozen prawns into a large glass bowl.
  2. Cover with cold water, stir and drain.
  3. Repeat.
  4. Cover again with cold water, stir again (this prevents the prawns from huddling together to make them harder to separate) and leave for a 12 - 15 mins.
  5. Peel prawns but leave tails on.
  6. Serve with a sprinkle of sea salt, lime wedges and the dip.

Dipping Sauce:

  1. In a small bowl, mix the garlic, ginger, lemongrass, chilli, palm sugar, rice wine vinegar, soy sauce, sesame oil and coriander leaves with 2tbsp water until combined.
Results may vary.