Alive and Cooking
 

Tiger Tiger Prawns

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  • 12 raw tiger prawns 
  • 3 limes
  • 2 red chilli, roughly chopped 
  • 1/4 cabbage, shredded 
  • 1/2 cucumber, finely sliced
  • 8 snow peas,finely slicced 
  • 1/2 carrot, finely sliced 
  • 2 spring onions, finely sliced
  • 3 radish, roughly sliced 
  • 1/4 bunch coriander 
  • 3 tbsp caster sugar 
  • 1/2 tsp chilli jam 
  • 1 tbsp tamarind paste
  • 3 tsp fish sauce 
  • Sunflower oil 
  • 60 ml white vinegar
  • 2 sheets filo pastry
  • 50 g unsalted butter, melted 

To make the paste, in a bowl mix together the tamarind, zest and juice of 2 limes, 2 tsp fish sauce, chilli, chilli jam, 3 roughly chopped coriander roots and 2 tbsp sugar. Stir until sugar dissolves.

Brush 2 sheets of filo patry with butter, lay on top of one another, then brush one side with the paste. Fold into 3, wrap the prawn with part of the pastry, cut and repeat. Fry the prawns in batches.

With the remaining paste, pour into a pan with 1 tsp fish sauce, vinegar, 1 tbsp sugar and remaining lime juice. Bring to the boil and set aside to cool.

Mix together the cabbage, cucumber, snow peas, carrot, spring onions, coriander leaves, radish, pour over the dipping sauce and serve with the prawns. 

Serves 4 - 5

Tiger Tiger Prawns