#1 Caramelised Prawns

This recipe wasn't too hard to cook at all. The preparation was pretty easy. I decided to leave the heads on the prawns cause I like them. Otherwise I just followed the recipe and it went without a hitch. The hard part was probably caramelizing the sugar.

Here is pretty much how you make this. First cut the spring onion, shred it thinly into about 1 inch length strips. Then wash and dry the prawns. I skipped the drying part and it still worked.

Then add about 4 tbsp on water and 4 tbsp of sugar into a small pan and stir til the sugar melts on low heat. Then crank the heat up a bit until the sugar liquid browns but BE SURE NOT TO BURN! Then add 4 tbsp of water back. The sugar will then bubble and condense. It becomes lumpy. Then reheat until the lumps are dissolved and reduced down more. Sit this pot to the side.

Heat up another pan with oil and throw in the garlic and onion. Brown them a little then throw in the prawn. Cook them til they are pink. I like to brown my prawns too. The recipe calls for medium heat but I cooked on high to get the browning. Then add the prawns into the other pot and crank up the heat. Add the rest of the ingredients and cook until all liquids are reduced. It should be pretty dry in the pot and the prawn golden. Voila! It's delicious with white rice!

Ingredient:

1 lb of Prawns
6 Spring Onion
1 tbsp Oil
3 Cloves of Garlic
2 tbsp of Caramelised Sauce
1 tbsp of fish sauce
1 tbsp of lime juice
1 tbsp of soft brown sugar
1/1 tsp salt
1/4 red pepper, cut into fine strips

*Note tbsp = tablespoon tsp = teaspoon