Chile Prawns
Ingredients
- 3 tablespoons peanut oil ⓘ
- 1 pound tiger prawns, peeled and deveined ⓘ
- 3/4 cup all-purpose flour ⓘ
- 1/2 cup tomato-based chili sauce ⓘ
- 1/3 cup pomegranate juice ⓘ
- 3 tablespoons Sriracha hot pepper sauce ⓘ
- 1/4 cup hot ketchup ⓘ
- 3/4 cup ketchup ⓘ
- 3 tablespoons soy sauce ⓘ
- 2 lemons, juiced and zested ⓘ
- 2 teaspoons crushed red pepper flakes ⓘ
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to drain.
- In a medium bowl, whisk together the chile sauce, pomegranate juice, Sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve immediately.
Nutrition & Diet Analysis (per serving)
497
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).