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.
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.
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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.