There's nothing better a plate of spicy, garlicky prawns. The homemade nam jim seafood is unreal.
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Serves
4
King Prawns
Garlic Clove
Olive Oil
Oyster Sauce
FOR THE NAM JIM SEAFOOD SAUCE:
Water
Fish Sauce
Lime Juice
Rice Vinegar
Light Brown Sugar
Garlic Clove
Green Chilli
Red Chilli
Fresh Coriander
To Garnish:
Cucumber
Fresh Coriander
Serves
4
King Prawns
Garlic Clove
Olive Oil
Oyster Sauce
FOR THE NAM JIM SEAFOOD SAUCE:
Water
Fish Sauce
Lime Juice
Rice Vinegar
Light Brown Sugar
Garlic Clove
Green Chilli
Red Chilli
Fresh Coriander
To Garnish:
Cucumber
Fresh Coriander
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Devein whole prawns first by piercing the back of the body with a knife and poking in to release and discard the intestinal tract. Then remove just the body shell, leaving the heads on.
Step 2.
Pat dry the prawns very well on kitchen paper, as they need to be dry to cook in the pan. Set aside in the fridge.
Step 3.
Meanwhile, make the seafood sauce. Into a blender add all the ingredients and pulse until you have a green dressing. Do not over blend this, as you want fine even chunks. Pour into a serving bowl and skim off any foam.
Step 4.
Finely slice the garlic cloves for the prawns, if you have a mandoline this will speed up the process.
Step 5.
Now, cook the prawns. Pour a splash of olive oil into a large frying pan set over a high heat, with a pinch of salt into the oil, then add the prawns and cook for 2 min on each side, allowing the prawns to sear without any interference. Now remove the charred prawns onto a plate (they will get cooked again). Now add all the garlic and a glug of olive oil and tilt the pan, allowing all the garlic to sizzle in the pool of oil for 2 mins or until lightly golden, then return the prawns with a Tbsp of oyster sauce and toss everything together. Turn the heat off and serve into a large plate with all the juices and garlic pieces.
Step 6.
Garnish the prawns with some coriander leaves, cucumbers and the nam jim seafood dipping sauce.
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