Hot and Sour Indonesian Prawns
A mouthwatering seafood dish inspired by the flavours of Indonesia. This flavoursome hot and sour prawn recipe from Ken Hom is a perfect, quick midweek meal.
Seafood is a staple of the Indonesian diet. This simple but delectable dish is typical of the cooking found in many homes. Prawns cook quickly so they make ideal fast food. Serve with plain rice for a complete meal.
|1½ tbsp||ground nut oil|
|1||small onion, chopped|
|1 tbsp||finely chopped garlic|
|2 tsp||finely chopped fresh root ginger|
|2||fresh red chillies, de-seeded and chopped|
|1 tsp||ground cumin|
|1 tsp||ground coriander|
|1 tsp||shrimp paste|
|450g (1lb)||raw prawns, shelled and de-veined|
|3 tbsp||lemon juice|
Heat a wok or large frying pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the onion, garlic, ginger and chillies and stir-fry for 3 minutes.
Add the cumin, coriander and shrimp paste and stir- fry for 1 minute. Now add the sugar and prawns and stir-fry for 2 minutes. Add the lemon juice, turn the heat down and simmer for 4 minutes or until most of the liquid has evaporated. Serve straight away.