Prawns Entertaining

Prawns with cashews and caramelised chilli and lime sauce

Name: Prawns with cashews, caramelised chilli and lime sauce recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400g peeled green prawns, deveined, tails intact; 2 tbs sesame oil; 1 Lebanese cucumber, thinly sliced; Juice of 1 lime, plus wedges to serve; 1 butter lettuce, leaves separated; 250g cherry tomatoes, halved; 1/2 bunch coriander, leaves picked; 1/2 bunch mint, leaves picked; 1/2 bunch Thai basil, leaves picked; Chopped toasted cashews, to serve; 100ml vegetable oil; 4 eschalots, finely chopped; 1 tbs finely chopped ginger; 4 long red chillies, finely chopped; 4 garlic cloves, thinly sliced; 2 tbs caster sugar; 3 kaffir lime leaves, finely shredded; 2 tsp belacan (shrimp paste); 2 tbs fish sauce; Juice of 1 lime

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Del_Prawns Caramelised Chilli and Lime Sauce — Brett Stevens

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by Phoebe Wood

Feb 22, 2022

Add a bit of spice to your dinner party spread with Phoebe Wood's delicious prawns with cashews and caramelised chilli and lime sauce.

400g peeled green prawns, deveined, tails intact
2 tbs sesame oil
1 Lebanese cucumber, thinly sliced
Juice of 1 lime, plus wedges to serve
1 butter lettuce, leaves separated
250g cherry tomatoes, halved
1/2 bunch coriander, leaves picked
1/2 bunch mint, leaves picked
1/2 bunch Thai basil, leaves picked
Chopped toasted cashews, to serve

Caramelised chilli & lime sauce

100ml vegetable oil
4 eschalots, finely chopped
1 tbs finely chopped ginger
4 long red chillies, finely chopped
4 garlic cloves, thinly sliced
2 tbs caster sugar
3 kaffir lime leaves, finely shredded
2 tsp belacan (shrimp paste)
2 tbs fish sauce
Juice of 1 lime

Method

1.

For the chilli and lime sauce, heat oil in a wok over medium heat. Add eschalot, ginger and chilli and cook, stirring, for 8-10 minutes until translucent. Add garlic, sugar, lime leaves and shrimp paste, and cook, stirring, for a further 6-8 minutes until garlic is lightly golden and mixture is well combined. Remove from the heat and stir through fish sauce and lime juice. Check seasoning and adjust if necessary.
2.

Place prawns in a bowl, toss with sesame oil and season. Place a chargrill pan over high heat. Cook prawns for 2-3 minutes until lightly charred and cooked through. Transfer to a bowl with a generous spoon of chilli and lime sauce and toss to coat.
3.

Place cucumber in a bowl with lime juice and a pinch of salt flakes. Arrange lettuce on a serving plate and top with prawns, tomato, herbs, cucumber and cashews. Serve with remaining chilli and lime sauce.