Tingling-Paws (tingling prawns)

For 4 people
  • 1 onion
  • 4 Garlic cloves
  • 1 Piece (s) (approx. 35 g) Ginger
  • 3 small red chillies
  • 3 sticks of lemongrass
  • 1/2 Bundle Spring onions
  • 1 Bund Coriander
  • 400 g raw shrimp (without shell, with tail)
  • 3–4 EL cornstarch
  • Salt and black pepper
  • 200–250 ml oil for deep-frying + 3 tbsp oil
  • 2 TL brown sugar
  • 4 EL Fish sauce
45 minutes
very easy
1.
Peel the onion, garlic and ginger, everything is very fine roll the dice. Clean and wash the chilli and chop the seeds very finely. Remove the outer leaves from the lemongrass. Cut the bars lengthways and chop very finely.
2.
Clean and wash the spring onions and cut into rings. Wash the coriander, shake dry and pluck the leaves off.
3.
Cut the shrimp lengthways on the back and remove the intestines. Rinse the shrimp and pat dry. Mix the starch, salt and pepper on a flat plate.
4.
Heat the deep-frying oil approx. 1 cm high in a wok or pan with a high rim. Turn the prawns in the starch, then knock them off lightly. Fry half of the prawns in the wok for 1–2 minutes on each side.
5.
Remove and drain on kitchen paper. Fry the rest of the prawns in the same way. Discard the frying oil, wipe out the wok.
6.
Heat 3 tablespoons of oil in a wok. Fry the onion, garlic, ginger, chilli and lemongrass for about 1 minute until golden, stirring constantly. (Warning! The garlic can turn dark quickly and then tastes bitter.) Stir in the sugar and fish sauce.
7.
Switch off the stove. Quickly stir in the prawns, spring onions and coriander. Jasmine rice tastes good with it.
1 person approx.:
  • 260 kcal
  • 19 g protein
  • 14 g fat
  • 12 g carbohydrates

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