Inspired by Spanish -style garlic prawns, this Thai version adds fresh South-East Asian flavours.
Active Time: 30 mins | Total Time: 36mins | Serves: 4
- 6 garlic cloves, roughly chopped
- 1 small piece of fresh ginger, peeled, roughly chopped
- 2 small red onions, peeled, roughly chopped
- 1 lemongrass stalk (white part only), roughly chopped
- 1 long red chilli, roughly chopped
- 1/2 cup oil
- 1kg Argentinian prawns, peeled, tails intact
- 1 tablespoon lime juice
- 2 teaspoons grated
- palm sugar
- Lime wedges, to serve
- Fresh chilli, spring onion and toasted sesame seeds to serve
Place garlic, ginger, onions, lemongrass and chilli in a food processor. Process until finely chopped. Alternatively, you can use a mortar and pestle to grind up your ingredients.
Heat oil in a large, deep frying pan over medium-high heat. Add the processed food mixture. Cook, stirring, for 2 minutes or until fragrant. Add prawns. Cook, stirring occasionally, for 3 to 4 minutes or until prawns are pink and cooked through. Remove from heat. Add lime juice and sugar. Toss to combine.
Lightly toast sesame seeds in a pan until slightly brown. Serve prawns in oil mixture with lime wedges and sprinkled with chopped fresh chilli, spring onion and toasted sesame seeds.