Poached Prawns/Shrimp With Chilli Limes and Sugar Recipe

Step 1

Cook prawns in a large saucepan of salted boiling water for 2 to 3 minutes until just cooked and drain and then refresh in iced water and drain again.

Step 2

Peel prawns, leavig tail intact and remove veins.

Step 3

Using a mortar and pestle pound garlic, chilli and half of sugar until a coarse paste forms and then transfer to a bowl.

Step 4

Add lime or lemon juice, oil and fish sauce and mix to combine.

Step 5

Pour over prawns and toss to combine and cover with plastic wrap and refrigerate for 1 hour to marinate.

Step 6

Place kaffir lime leaves and whole dried chillies in a small frying pan on high heat and cook for 1 minute, stirring constantly, for 2 to 3 minutes until fragrant and then cool.

Step 7

Transfer to a mortar, add remaining sugar and lemon rind and use a pestle to pound until roughly ground.

Step 8

Scatter over prawns to serve.

Tips

Mortar and pestle

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute garlic for ginger: Ginger has a more subtle flavor than garlic and can add a more mild depth to the marinade. This could help to balance out the strong flavors of the chili and sugar.
Substitute fish sauce for soy sauce: Soy sauce is a great alternative to fish sauce as it has a similar umami flavor. The soy sauce could help to add a richer flavor to the prawns without the fishy taste that the fish sauce may have.

Variations

Tandoori Prawns In a bowl, mix together 1 tablespoon of tandoori paste, 1 tablespoon of yogurt, 1 teaspoon of garlic paste, 1 teaspoon of ginger paste, 1 teaspoon of oil and 1 teaspoon of lime juice. Add the prawns to the bowl and mix until they are evenly coated. Cook the prawns in a preheated oven at 200°C for 10-15 minutes until cooked through.

Serve with

Coconut Rice - This fragrant and creamy coconut rice dish is the perfect accompaniment to the Poached Prawns with Chilli Limes and Sugar. The sweetness of the coconut rice will balance out the spiciness of the prawns, creating a delicious flavour combination.

Spicy Mango Salad: This spicy mango salad is a great way to add a bit of zing to the meal. The sweetness of the mango will complement the coconut rice and the spiciness of the salad will bring out the flavour of the prawns. This is a great way to add a bit of variety to the meal while still keeping the flavours balanced.

FAQ

Q: How long should I marinate the prawns?

A: The prawns should be marinated for at least 1 hour in the chilli, garlic, and sugar paste. This will help to infuse the flavors and tenderize the prawns.

Q: What type of chilli should I use for the marinade?

A: The best type of chilli to use for the marinade is a fresh red chilli. You can also use dried red chilli flakes if you prefer.

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Fun facts:

The use of kaffir lime leaves in this recipe is a popular way to add a unique flavor to dishes in Southeast Asian cuisine. The leaves are also known as Makrut lime leaves, and are used in dishes such as Thai curries, soups, and salads.

The use of chili peppers in this recipe is a popular way to add heat and flavor to dishes. This technique was popularized by the Aztecs, who are believed to be the first people to cultivate chili peppers.