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Thai supper recipes: crispy prawns with sweet and sour sauce

Serves: 4 persons

500 g fresh prawns or shrimp

1 egg, lightly beaten

1 cup fine bread crumbs

Cooking oil for deep frying

Sweet and Sour Sauce

1 cm fresh ginger, peeled

2-3 whole shallots, peeled

4 tbsp white vinegar

3 tbsp sugar

1/2 tsp salt

2 tbsp tomato ketchup

1-2 tbsp hot sauce (Sriracha or Tabasco)

1.

Peel the prawns, discarding the heads but leaving the tail sections intact. Devein and flatten into a butterfly shape by pressing gently with the hand.

2.

To prepare the Sweet and Sour Sauce, grill the ginger and shallots under the broiler, turning until brown on all sides, about 8 minutes. Place the ginger, shallots, vinegar, sugar, salt and ketchup in a pan and bring to a boil. Reduce to medium heat and simmer until all the sugar has dissolved. Remove the ginger and shallots from the pan. Bring to a boil again, then add the hot sauce. Simmer until just thickened, then remove from the heat. Set aside to cool.

3.

Heat one finger of oil in a medium saucepan. Dip the shrimp in the egg and bread crumbs. Deep-fry until golden brown and serve with the Sweet and Sour Sauce.

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