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Sakuna Chomsuan – Crispy Prawns with Sweet and Sour Sauce Recipe

Sakuna Chomsuan - Crispy Prawns with Sweet and Sour Sauce Recipe

Sakuna Chomsuan – Crispy Prawns with Sweet and Sour Sauce Recipe

A simple but always popular appetizer that can be prepared with prawns or shrimp. The prawns may be prepared in advance and deep-fried just before serving.

Ingredients :

  • 1 lb (500 g) fresh prawns or shrimp
  • 1 egg, lightly beaten
  • 1 cup (100 g) fine bread crumbs
  • Cooking oil for deep frying

Sweet and Sour Sauce

  • 1/in (1 cm) fresh ginger, peeled
  • 2-3 whole shallots, peeled
  • 4 tablespoons white vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons tomato ketchup
  • 1-2 tablespoons hot sauce (Sriracha or Tabasco)

Method :

  1. Peel the prawns, discarding the heads but leaving the tail sections intact. Devein and flatten into a butterfly shape by pressing gently with the hand.
  2. To prepare the Sweet and Sour Sauce, grill the ginger and shallots under the broiler, turning until brown on all sides, about 8 minutes. Place the ginger, shallots, vinegar, sugar, salt and ketchup in a pan and bring to a boil. Reduce to medium heat and simmer until all the sugar has dissolved. Remove the ginger and shallots from the pan. Bring to a boil again, then add the hot sauce. Simmer until just thickened, then remove from the heat. Set aside to cool.
  3. Heat the oil in a medium saucepan. Dip the shrimp in the egg and bread crumbs. Deep-fry until golden brown and serve with the Sweet and Sour Sauce.

Serves 4 Preparation time : 15 mins
Cooking time : 40 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Taud Man Goong – Deep-fried Shrimp Cakes”