Thai Style Caramelized Prawns Food

THAI STYLE CARAMELIZED PRAWNS

Steps:

• Combine Trident Stir-Fry Fish Sauce and palm or brown sugar in a bowl.
• Heat oil in the wok and stir-fry onions for about a minute.
• Add prawns, garlic, chili, and Trident Baby Cut Corn.
• Stir-fry for 1 minute.
• Add the Trident Stir-Fry Fish Sauce and sugar mix.
• Stir-fry 1 minute and add basil.
• Serve over jasmine rice.

PRAWN AND CHICKEN STUFFED CALAMARI - THAI STYLE

Steps:

• Calamari:.
• Mix the prawn chicken and garlic together. Stuff the calamari with the mixture until full, but taking care not to 'over-stuff' as the calamari will expand when cooked. Secure the open end of the calamari with toothpick/s.
• In a steamer, steam the calamari for about 25- 30 minutes ( note: if using the baby calamari tubes, 10 minutes is sufficient). Use this opportunity to make sauce.
• When the steaming is completed, roll the calamari tube in a shallow dish containing the fry powder. Once coated, remove the calamari tube and add water to the fry powder to make a paste as per the packets instructions. (note - it works best if thickish - if too runny, the paste will not adhere to the tube well).
• Heat oil is a wok so that it is just starting to smoke. Add calamari tube and fry quickly on all sides - the coating should be a light, crisp batter.
• Remove calamari from oil, and cut into slices/discs. Place the discs on a plate, pour/drizzle sauce over the top and sprinkle coriander leaves over the dish.
• Sauce: *(this is also a good dipping sauce for rice paper rolls, wontons etc).
• Add oil to small saucepan (note: I use spray oil) and sauté capsicum, garlic and chilli until the capsicum is soft.
• Add the fish sauce, vinegar and sugar to the saucepan. Cook until sauce starts to thicken, being careful not to burn.

THAI-STYLE PRAWN (SHRIMP) STIR-FRY

Steps:

• Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
• Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
• Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
• Divide mixture between shallow bowls to serve and accompany with the lime wedges.