Toby Refoy
from The Weighbridge Inn, Longfords,
Minchinhampton
GL6 9AL
01453 832520
How to make Thai prawns
Ingredients
250g of raw king prawns 100ml of dark soy 200ml of red wine 50g of castor sugar 2 stems of chopped lemon grass 4 garlic cloves finely chopped 1 green chilli chopped 2 teaspoons of fish sauce 1 lime 50g sesame seeds
Method
Set aside the prawns and get them to room temperature.
Toast the sesame seeds in a dry pan, then put into a bowl to cool.
Mix all of the other ingredients together and then place into a pan and reduce by two thirds so thick and sticky.
Using the same pan used for the sesame seeds, cook the prawns until turning pink.
Take off the heat and pour in the sauce, coating all the prawns in the sticky goodness.
Then pour in the sesame seeds, making sure that they are spread equally amongst the prawns.
Serve with a squeeze of lime and some quartered iceberg lettuce.
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