We usually dry some prawns once in a while and keep them refrigerated. We use them in several SE Asian recipes, including the Thai Cucumber and Prawn Salad.
- 10 large uncooked prawns (shrimp)
- 1 teaspoon salt
- 3 tablespoons fish sauce or light soy sauce
- pinch of white sugar
Peel and devein prawns, then wash them. Mix salt, fish sauce or soy sauce and sugar; pour over prawns and leave to marinate overnight.
Place prawns on a cake rack over a foil-lined tray (this makes for easier cleaning).
Dry them in a very low oven for around 4 hours at 90°C with the door ajar – until dried but not brittle. Once dried, the prawns will keep for several weeks refrigerated.
Recipe from : ‘Thai food’ by David Thompson
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