© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Thai Seafood
500 to 600 grams (about 1 to 1 ⅓ pound) white prawns
2 tablespoons tapioca flour
¼ cup tamarind juice
1 teaspoon vinegar
1 tablespoon sugar
2 tablespoons crisp-fried sliced shallots
1 teaspoon roasted sesame
½ teaspoon ground dried chile
1 tablespoon fried sliced garlic
1 tablespon nam pla
3 cups oil for frying
Wash the prawns, remove the feelers and drain. The shells are left on. Toss the prawns in the tapoica flour until completely coated. Fry in plenty of hot oil over medium heat until crisp and golden, then remove from the pan and drain.
The sauce is prepared by mixing the tamarind juice, vinegar, nam pla and sugar in a pot and then cooking until thickened. The chile, sesame, shallot and garlic are then stirred in. The sauce is served in a bowl along with the prawns.