Spicy Lemon Prawns
Note: What we call ‘prawn’ over here in South East Asia is known as ‘shrimp’ in the US.
These lemon prawns (酸辣檸檬蝦) contain all the balanced flavours of hot, sour, sweet & savoury in them. Usually, ginger is used for Chinese-style seafood, but lemon did a great job here too, giving the prawns a refreshing taste.
- Tutorial: How to de-vein shell-on prawns (above)
- Recipe: Claypot glass noodles with prawns
- Recipe: Beer-steamed prawns
The lemon sauce is great to the last drop and I love to dip the peeled prawn in it, soak it all up with some cooked quinoa or bread, or drizzle over steamed rice.
If you are willing to go that extra mile for your family, serve the prawns peeled after cooking, so that they are easier to eat. I peeled them because it’s going into my lunch box for work.
I cooked this dish with shell-on prawns so that they retain their size and juices better after cooking. Check out this tutorial for de-veining prawns with their shells intact (see tutorial). This recipe will work with peeled prawns too.
These are the simple ingredients for this recipe. The chilli padi gives the dish some heat which is a nice complement to the sour and sweet lemon sauce.
Very delicious and appetizing…a perfect summer dish!
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