serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp oyster sauce
- ¼ tsp cinnamon powder
- ¼ tsp cumin powder
- ¼ tsp red curry powder
- 300 g large prawns, peeled, deveined, tails intact
- 2 tbsp vegetable oil
- 1 tbsp minced red Asian shallot
- ½ tbsp minced garlic
- 6 spring onion (scallion), cut into 5 cm lengths
- 1 tbsp water
- 1 long red chili, finely sliced
- jasmine rice, to serve
Marinating time: 30 minutes
Instructions
In a mixing bowl, combine fish sauce, sugar, oyster sauce, cinnamon powder, cumin powder and curry powder. Add the prawns, cover and marinate in the fridge for 30 minutes.
Pour oil in a large fry ingpan on high heat. Fry the garlic and red shallots until fragrant and then cook each side of the prawns for 1minute.
Now add the spring onion and water and toss for a further 1 minute.
Transfer to a serving plate and garnish with sliced red chilli.
Serve with jasmine rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
