Tasty Thai chilli prawns

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Enjoy a taste of the Orient with these delicious crispy prawns with a spicy kick.

Arlene Thompson from the Carrickfergus Cookery School, Carrick YMCA, shared this recipe during a Thai demonstration class where they proved extremely popular.

It brings together an infusion of juicy prawns with the warmth of ginger, and a kick of garlic, lime , tamarind and sweet chilli.

This recipe is simple to make at home and makes a welcome change to a family takeaway meal.



150g raw prawns

A small bowl of cornflour

1 small egg beaten

Vegetable oil

Juice and grated zest of half a lime

1 teaspoon tamarind paste

3 tablespoons sweet chilli sauce

3cm cube of ginger chopped

2 cloves of garlic chopped

2 tablespoons of vegetable stock

1 tablespoon chopped coriander


1 First dip the prawns into the beaten egg and coat them in cornflour.

2 Heat the oil in a wok (probably around 100ml should do)

3 Fry the coated prawns a few at a time until they are golden.

Allow the todrain off excess oil by placing them on kitchen paper when removed fromthe pan.

4 Once all the prawns are cooked, discard the oil, wipe the wok and add ateaspoon more oil

5 Fry the garlic and ginger on medium heat until they are soft, then add thejuice and zest of half a lime, the tamarind and the sweet chilli sauce.

6 Thin the sauce with a couple of tablespoons of vegetable stock

7 Stir in the chopped coriander

8 Serve the prawns as a starter, using the sauce as a dip or serve them on abowl of cooked rice, and spoon the sauce over it.