Quick-cooking prawns are accented with a pleasing mix of sweet, sour, salty and spicy flavours. Serve the prawns with steamed rice and a steamed green vegetable, such as baby bok choy.
Preparation time:
25 minutes
Cooking time:
About 5 minutes
Makes: 2 servings
3 Tbsp honey
2 Tbsp fresh lime juice
2 Tbsp soy sauce 2 tsp finely grated fresh galangal or ginger
1 medium garlic clove, minced
1/4 tsp ground coriander seed
- pinch crushed chili flakes
12 large prawns or shrimp
2 Tbsp vegetable oil
- salt and freshly ground black pepper to taste
12 to 14 curry leaves
1 Tbsp butter
Combine the honey, lime juice, soy sauce, galangal, garlic, coriander seed and chili in a small bowl and set aside. Peel each prawn, leaving the tip of the tail attached. Use a small paring knife to make a lengthwise slit along the back of each prawn. Pull out, or rinse out with cold water, any dark vein material. Pat prawns dry and season with a little salt and pepper.
Heat the oil in a skillet set over medium-high.
When hot, add the prawns and curry leaves. Cook the prawns 1 minute per side.
Transfer prawns and curry leaves to a plate.
Add the honey mixture to the skillet and simmer 1 minute, until a lightly thickened glaze forms. Mix in the butter. Return the prawns and curry leaves to the skillet. Simmer and cook 1 to 2 minutes more, until the prawns are cooked through, then serve.
