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“These are delicious oriental tasting appetizers.”
READY IN:
35mins
SERVES:
8
YIELD:
8 skewers
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the prawns, but leave tails intact. Cut along the back and remove the dark vein.
  2. Thread the prawns in pairs on 8 small skewers.
  3. Heat a heavy frying pan, add the chili powder, fennel seeds, peppercorns, start anise and cinnamon sticks and dry-fry for 1-2 minutes to release the flavours.
  4. Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with pestle.
  5. Heat the peanut oil in a shallow pan, add the garlic, ginger and chopped shallot and cook over a low heat, stirring occasionally, until very lightly colored. Add crushed spices, season with salt and pepper and the cook the mixture gently for 5 minutes.
  6. Add rice vinegar and brown sugar, stir until dissolved, and then add the prawns. Cook for about 3-5 minutes, until they turn pink, but are still juicy.
  7. Serve hot and garnish with lime wedges and green onion.

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