• Ingredients:
1 tablespoon peanut oil;
24 raw king prawns (shrimp), peeled and deveined, tails intact;
2 garlic cloves, crushed;
3 red Asian shallots, finely chopped;
60 g (21/4 oz/1/3 cup) graled palm sugar;
2 tablespoons fish sauce;
2 tablespoons rice vinegar;
2 tablespoons chopped coriander (cilantro) leaves
lime wedges, to serve (optional);
(serves 4)
• Instruction:
Heat a wok over high heat, add the oil and swirl to coat. Add the prawns, garlic and shallots and stir-fry for about 1 minute, or until the prawns just start turning pink; Remove and set aside; Put the sugar, fish sauce and vinegar in the wok with 125 ml (4 fl oz/2 cup) of water and boil for 5-10 minutes, or until reduced and syrupy. Return the prawns to the wok and stir-fry for 1-2 minutes, or until they are cooked through and coated with the caramel sauce. Stir in the coriander and serve with lime wedges, if desired.
