Total Time
35mins
Prep 20 mins
Cook 15 mins

These are delicious oriental tasting appetizers.

Ingredients Nutrition

Directions

  1. Peel the prawns, but leave tails intact. Cut along the back and remove the dark vein.
  2. Thread the prawns in pairs on 8 small skewers.
  3. Heat a heavy frying pan, add the chili powder, fennel seeds, peppercorns, start anise and cinnamon sticks and dry-fry for 1-2 minutes to release the flavours.
  4. Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with pestle.
  5. Heat the peanut oil in a shallow pan, add the garlic, ginger and chopped shallot and cook over a low heat, stirring occasionally, until very lightly colored. Add crushed spices, season with salt and pepper and the cook the mixture gently for 5 minutes.
  6. Add rice vinegar and brown sugar, stir until dissolved, and then add the prawns. Cook for about 3-5 minutes, until they turn pink, but are still juicy.
  7. Serve hot and garnish with lime wedges and green onion.

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