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Golden Prawns with Sweet Spicy Sauce Recipe

Golden Prawns with Sweet Spicy Sauce

Golden Prawns with Sweet Spicy Sauce Recipe

Ingredients :

  • 1 kg (2 lbs) large fresh prawns
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Flour, for dusting
  • Oil for deep-frying
  • Carrot, shredded, to garnish
  • Cucumber, shredded, to garnish
  • Sweet Spicy Sauce
  • 2 cm (3/4 in) fresh galangal root, peeled and sliced
  • 1 cm (1/2 in) fresh ginger, peeled and sliced
  • 3 shallots, peeled
  • 5 cloves garlic, peeled 1 tablespoon oil
  • 5-7 red finger-length chillies, deseeded and thinly sliced
  • 5 tablespoons Palm Sugar Syrup (see note) or honey
  • 4 heaped tablespoons (100 g) tamarind pulp mashed with 1 cup (250 ml) warm water, squeezed and strained for juice

Method :

  1. Peel and devein the prawns, discarding the heads and shells. Place the prawns in a bowl, add the lime juice, salt and pepper, and mix well. Set aside for 10 minutes. Then rinse and pat dry with paper towels. Dust the prawns lightly with flour. Heat the oil in a wok and deep-fry the prawns for 1 to 2 minutes until golden. Remove from the oil and set aside to drain.
  2. To make the Sweet Spicy Sauce, grind the galangal, ginger, shallots and garlic to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning. Heat the oil in a saucepan over medium heat and stir-fry the paste for 5 to 8 minutes, until fragrant. Add the remaining sauce ingredients, reduce the heat and simmer until it thickens, about 10 minutes. Remove from the heat and set aside to cool. When cooled, grind the sauce in a blender for a few seconds, then strain into a bowl.
  3. Toss the prawns in the Sweet Spicy Sauce until well coated and serve with a mix of freshly shredded carrot and cucumber on the side.

Note : To prepare Palm Sugar Syrup, bring 1/cup (100 g) shaved palm sugar and 1/2 cup (125 ml) water to a boil in a small saucepan. Add a pandanus leaf or a drop of pandanus essence to the water, if desired. Then reduce the heat and simmer over low heat for 10 minutes until the liquid thickens and becomes syrupy. Strain, discard the pandanus leaf (if using).

Serves 4-6
Preparation time : 20 mins
Cooking time : 15 mins


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Fried Fish with Spicy Prawn Sambal Recipe”