King Prawns With Hot And Sweet Dipping Sauce Recipes

5 GREAT PRAWN DIPPING SAUCES

Steps:

• Place ingredients in a bowl and mix to combine.
• Adjust salt to taste (Note 3).
• Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.

HOT AND SWEET DIPPING SAUCE

Steps:

• Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
• Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.

KING PRAWNS WITH THAI DIPPING SAUCE

Steps:

• Place fish sauce, vinegar and caster sugar in a saucepan with 4.5 fl oz water and bring gently to boiling point. Allow to cool and stir in lime juice.
• Heat a frying pan and add the oil. When hot, add prawns and toss gently for 2-3 minutes, until they are completely pink. Dish on to a large plate and scatter with mint leaves and some sea salt.
• Serve with the dipping sauce.

HOT AND SWEET DIPPING SAUCE

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

SPICY KING PRAWNS

Steps:

• Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
• Transfer to a platter and serve.

SWEET AND SPICY DIPPING SAUCE

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

SWEET-HOT ASIAN DIPPING SAUCE

Steps:

• In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients. , Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

SHRIMP WITH DIPPING SAUCE

Steps:

• In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.

CRISPY PRAWNS WITH WASABI MAYO & SWEET CHILLI PEPPER DIP

Steps:

• To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
• In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
• Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.