Grilled Prawns with Sweet and Sour Chili Sauce Recipe

Ingredients:

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.