This was going to be the “soup course” for Sheila’s birthday Asian tapas meal. If you love heat, you will love Prawns in Piquant sauce. Piquant translated from French means literally “pricking” and that is what this spicy sauce piquant is meant to do, prick the tongue.
Ingredients serves 4
16 raw prawns peeled and de-veined
1 teaspoon salt
6 tablespoons hot water
1 teaspoon brown sugar
2 tablespoons white wine vinegar
2 tablespoons roughly chopped mint
For the paste
3 candlenuts if available we used Brazil nuts
2 shallots
2 garlic cloves crushed
2 small red chillies
5cm piece of ginger grated
1 teaspoon salt
2 tablespoons sunflower oil
Method
Clean the Prawns then pat them dry. Place in a bowl, then rub in the salt . Set aside in the fridge.
Place all the ingredients for the paste. In a mixer, blitz till smooth. Place the mix in a pan and bring to the boil. Simmer for 4 minutes stirring continuously. Add the remaining ingredients not the prawns. Continue cooking for a further 5 minutes. Taste for seasoning.
Bring the sauce back to a boil and add the prawns, stir and cook on a high heat for about 3 minutes.
Take off the heat, add the mint and stir again.
Serve hot or cold as a first course.
Original recipe cooking of Thailand Sri Owen
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