Monday, March 14, 2011

Grilled Prawns with Sweet and Sour Chili Sauce Recipe


700 gram fresh tiger prawns (about 8 to 10 pieces), head trimmed, sliced open and deveined
Pinch of salt and white pepper
Few sprigs coriander leaves, to garnish
Sweet and Sour Chilli Sauce:
1 tablespoon oil 5 cloves minced garlic
2 to 3 bird's-eye chillies, thinly sliced
1 teaspoon crushed coriander roots and stems
1/3 cup white vinegar
1 tablespoon sugar
2 tablespoons shaved palm sugar or dark brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice
1/2 cup chicken stock or 1/4 chicken stock cube in 1/2 cup boiling water
AJI-NO-MOTO® Umami Seasoning
Cooking Procedure:
  1. To make Sweet and Sour Chilli Sauce, heat the oil in a wok or saucepan over medium heat and add the garlic, chillies and coriander roots. Stir-fry for about a minute until fragrant. Add the vinegar, sugar, fish sauce, tamarind juice and chicken stock. Season with AJI-NO-MOTO® Umami Seasoning. Mix well and simmer for about 5 minutes. Remove from heat and set aside
  2. Rub the salt and pepper onto the prawns. Grill on a charcoal or pan grill over medium heat until pink on both sides, 5 to 10 minutes. Transfer to a serving platter.
  3. Pour the Sweet and Sour Chilli Sauce over the grilled prawns. Garinish with coriander leaves and serve hot. 

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