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Rica Rica Prawns Recipe
4
25 minutes
Ingredients
- 2 tbsp of neutral oil
- 3 tomatoes, chopped
- 100g of spring onions, chopped
- 4 lime leaves, stem removed
- 1/2 tsp sugar
- 360g of raw peeled prawn, tails intact
- lime juice to taste
Spice paste
- 5 large red chillies, deseeded
- 4 bird's eye chillies, (optional)
- 4 small shallots
- 4 garlic cloves
- 2 in of ginger, peeled
- 1/2 tsp fine sea salt
- 1 lime, juice only
Method
1
Roughly chop the aromatics for the spice paste and blitz all the ingredients together in a blender to a rough paste
- 5 large red chillies, deseeded
- 4 bird's eye chillies, (optional)
- 4 small shallots
- 4 garlic cloves
- 2 in of ginger, peeled
- 1/2 tsp fine sea salt
- 1 lime, juice only
2
Heat the oil in a frying pan or wok and scrape in the spice paste. Fry on a medium heat, stirring often, until it is sweetly fragrant and the harsh, raw edge has gone. Stir in the tomato, spring onion, lime leaves and sugar and cook so the tomato starts to break down to a sauce
- 2 tbsp of neutral oil
- 3 tomatoes, chopped
- 100g of spring onions, chopped
- 4 lime leaves, stem removed
- 1/2 tsp sugar
3
Add the prawns and simmer for about 5 minutes, until they lose their glassiness and are just cooked through and pink. Spritz in some lime juice and taste to see if any of the flavours need balancing – add more lime to brighten, or sugar and salt as needed. Serve at once
- 360g of raw peeled prawn, tails intact
- lime juice to taste
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