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45g (1/4 cup) grated light palm sugar or
soft brown sugar
1.5 kg (3 lb 5 oz) raw medium prawns
(shrimp), peeled and deveined
3 spring onions (scallions), finely
chopped, white and greens separated
1 tbsp vegetable oil
2 tbsp fish sauce
1 tbsp rice vinegar
2 garlic cloves, finely chopped
large pinch of white pepper
1 tbsp grated light palm sugar or soft
brown sugar, extra
1 tbsp finely chopped coriander (cilantro)
leaves (optional)
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Method :
Put the grated
palm sugar and 1 tablespoon water in a small saucepan over high heat and
stir until the sugar dissolves. Bring to the boil and swirl the pan
occasionally (but don't stir) for 3-4 minutes, or until it is dark golden
and there is the first smell of toffee. Using a long-handled spoon,
gradually stir in 60ml (1/4 cup) water until a thin caramel sauce forms.
Remove from the heat.
Combine the
prawns and the white part of the spring onion.
Heat a wok to
very hot, add the oil and swirl to coat. Add the prawn mixture and
stir-fry for 1 minute, or until the prawns turn pink, then add the caramel
sauce, fish sauce, rice vinegar, garlic, spring onion greens, pepper and
extra palm sugar, and stir-fry for 2 minutes, or until the prawns are
curled and glazed in the sauce. Toss in the coriander, if using. Serve
with rice.
Serves 4-6
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