Tuesday, June 14, 2011

Thai Spicy Prawn Skewers

Looking for an easy and yummy appetizer to bring to a function?  This is easy to do, minimum of fuss and a good traveler.  Your search is over...

These prawns have a bit of kick but I was assured it wasn't a big kick, just the right amount!  Prawns are rich and meaty and lend themselves very well to a sweet and spicy sauce, but if you are worried about it being too spicy, you could reduce the sriracha hot sauce.

I made these for a friend's get together where we expected about 10 people... how happy were WE when only six people showed up?  We made sure that there weren't any leftovers of prawns... just didn't seem right not to eat them all up.

Serves about 8-10 as an appetizer
2 lbs prawns, peeled, deviend and detailed
2/3 cup Thai sweet chili sauce (Like Mai Ploy brand)
2 Tbsp Sriracha garlic hot sauce
2 Tbsp Soy sauce
1 tsp sesame oil

Thaws prawns completely. Cook briefly in a small amount of water over medium heat until they are just pink in color, about 2-3 minutes.  Don't overcook or they will become tough!

Make sauce by combining the sweet chili sauce, sriracha, soy sauce and the sesame oil. Heat over medium heat to combine and thicken a little bit.  Cool.

When sauce is cool, add about 1/4 cup of the sauce to the prawns to marinate for 1-2 hours. Reserve the rest of the sauce for serving later on.  Skewer on bamboo skewers with about 3 to 4 per stick.  Place on a serving tray, sprinkling with chopped red bell pepper and chopped cilantro, placing a small bowl of the reserved sauce for dipping.

Other ideas with this same dish?

You could stir fry up some thin slices of bell peppers and green onions, adding the raw prawns and cooking until pink.  Add the same sauce and serve over steamed rice.

Do like prawns? You might also like:
Baked Prawns with Feta and Orzo Pasta
Prawns al Fresco
Salmon, Spinach & Garbonzos baked in foil
Indonesian Pan Fried Noodles- Mie Goreng
Shrimp, Cream & White Beans over Rice- Cajun Comfort Food
Spicy Shrimp Curry

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