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