Cape Gazette

Sriracha Chile Prawns

By PEPPERS | Apr 11, 2013


3 tablespoons peanut oil

1 pound tiger prawns, peeled and deveined

3/4 cup all-purpose flour

1/2 cup tomato-based chili sauce

1/3 cup pomegranate juice

1/4  cup Túóng Ót Sriracha Hot Chili Sauce

3/4 cup ketchup

3 tablespoons soy sauce

2 lemons, juiced and zested

2 teaspoons crushed red pepper flakes


Heat oil in a large skillet or wok over medium-high heat. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to drain. In a medium bowl, whisk together the chile sauce, pomegranate juice, Túóng Ót Sriracha Hot Chili Sauce , ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve immediately.

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