Summer Prawns with Hot Lover Sauce
User Reviews
5
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Servings
2
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Course
Main Course
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Cuisine
American
Summer Prawns with Hot Lover Sauce
Description
Summer Prawns with Hot Lover Sauce features Australian peeled prawns sautéed with thinly sliced onions and sugar snap peas. The prawns and vegetables are cooked quickly in neutral oil over moderate heat to avoid overcooking, then simmered briefly in a combination of a chili-based Hot Lover sauce and coconut cream, which mellows and enriches the overall flavor. The addition of chopped coriander roots and stems during cooking infuses aromatic herbal notes, while fresh coriander leaves are tossed through just before serving for added freshness.
The texture balances tender prawns with crisp, lightly blanched peas. Care is taken to cook just until the prawns turn pink and are no longer translucent, preserving their delicate texture. The sauce coating is smooth and mildly spicy with coconut cream rounding the heat.
This dish is served with jasmine rice to absorb the flavorful sauce and can be complemented with extra hot sauce if more spice is desired. It makes a balanced meal of seafood and vegetables, ideal for a warm day.
The recipe advises controlling the heat carefully to prevent burning or over-reducing the sauce, ensuring the prawns stay tender. Adjusting the amount of hot sauce allows customizing the dish’s spiciness.
Ingredients
- 500 gm prawns fresh peeled(Australian)
- 1 onion sliced thinly
- 80 ml neutral cooking oil 4 Tablespoons, generic cooking oil
- 250 gm sugar snap peas or snow peas or beans (cooking times will vary) de-strung
- 80 ml hot sauce 3 Tablespoons) - or use another favourite chilli sauce, Hot Lovers brand
- 125 ml coconut cream ( Kara - a thickened cream is perfect if available) 1/2 cup
- 2 Tablespoons Coriander chopped roots and stem
- 1/2 cup Coriander leaves
Instructions
- Cook Jasmine rice and set aside. Have everything ready to cook the Prawns.
- Heat the fry pan nice and hot and add the oil and the onion and toss till just starting to wilt.
- Turn down just a little and add the prawns, peas and chopped coriander stem and roots. Toss around for barely a minute then add the Hot Lover sauce and coconut cream
- Stir gently till the prawns start to turn pink. The peas will cook just enough to be crispy and blanched. Don't let it cook on a high bubble. This will burn and reduce the sauce too much and overcook the prawns. When they are no longer transparent they are cooked.
- The cooking should take about 6-8 minutes.
- Toss through the coriander leaves and serve with rice and extra hot sauce.
Notes
- Adjust spiciness by adding more Hot Lover Sauce if you prefer a hotter dish.
- Cook prawns only until they turn pink and are no longer translucent to keep them tender.
- Serve immediately with jasmine rice and extra hot sauce on the side.
User Reviews
Overall Rating
5
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