Competition Entry

Chilli Jam Tiger Prawns with Crispy Basil

By Gavin Morris
Chilli Jam Tiger Prawns with Crispy Basil
94 votes

Sticky, spicy, salty & sweet Thai stir-fry!

Cuisine :

Thai

Ingredients :

1 1/2 cups vegetable oil
1 cup basil leaves
2 long red chillies
3 cloves garlic
1 stalk lemongrass
4 green onions, sliced diagonally
1 red capsicum sliced
3 kaffir lime leaves centre vein discarded, very thinly shredded
2 tablespoons Thai chilli jam
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons crushed dried chilli
500g tiger prawns, peeled, deveined, tails on & butterflied
Quinoa or jasmine rice to serve

Cooking Steps :

STEP 1:
Reserve 1 1/2 tablespoons oil for later.
Heat a wok with remainder of oil over high heat until hot. Deep fry half of the basil leaves until crisp. Drain on paper towel. Reserve for later.

STEP 2:
Place 1 long red chilli, garlic, lemongrass & splash of oil into blender & pulse into a chunky paste.

STEP 3:
Add 1 1/2 teaspoons oil to clean wok and swirl to coat. Add paste to wok & fry until fragrant.

STEP 4:
Add sliced long red chilli, green onions, red capsicum, kaffir lime leaves and toss with Thai chilli jam, fish sauce, soy sauce, oyster sauce and crushed dried chilli for 5 minutes.

STEP 5:
Add tiger prawns & toss for 2 minutes or until the tails start to change orange in colour. Add remainder of basil leaves and toss. Remove from heat and serve immediately.

TO SERVE:
Serve with quinoa or jasmine rice. Serves 2-4 people. Enjoy!

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