This is such an easy peasy recipe - you can use the prawns in many ways - eat it on its own as an appetizer, use it in a salad, toss it in noodles, or use it in a wrap. I used it to make Vietnamese Prawn Rolls - recipe coming up after this post.
My MIL (my ever faithful meat and seafood supplier :P) gave me a packet of HUGE prawns - almost the size of my palm.
Usually I would pan fry these beauties using my mum's super easy and absolutely delicious recipe, but since I've been craving for some Vietnamese prawn rolls for the past few days, I thought I'd check out another simple prawn recipe that is suitable to make the rolls.
This recipe from Curtis Stone is perfect as it gives the prawns a zesty and appetizing flavour that goes perfectly well with the fresh herbs and vegetables used in the Vietnamese rolls.
Adapted from Curtis Stone
- 400g jumbo prawns, shelled, deveined, sliced in halves lengthwise
- 2 tsp of sweet chili sauce
- 1 tsp of lemon zest and juice / lime juice is fine too
- 2 tsp flat leaf parsley, finely chopped
|Don't discard these prawn shells - freeze them to make the base |
for a tasty batch of stock
1. Heat 2 tsp of oil in a pan, and gently pan fry the prawns for 1-2 minutes on each side, until the meat turns opaque and has curled up. Do not overcook the prawns.
2. Remove from pan and let it cool.
3. Add in the dressing and toss to coat evenly. Serve chilled or use as a base for salads, wraps etc.
I'm submitting this to the "Curtis Stone - Cook Like a Star" bloghop co-hosted by Zoe of Bake for Happy Kids, Grace of Life Can Be Simple, and Yen of Eat Your Heart Out