PAN FRIED PRAWNS WITH SMOOTH CHILLI SAUCE + DAMPER BREAD

PAN FRIED PRAWNS WITH SMOOTH CHILLI SAUCE + DAMPER BREAD
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SERVES 4
CHILLI SAUCE MAKES 300ML

INGREDIENTS /

10 mild-medium red chillis - see notes
1 brown onion. peeled, halved + thinly sliced
4 cloves garlic, peeled + crushed
1/2 cup white distilled vinegar
3 tbsp white caster sugar
Pinch ground cumin
Salt
2 kilo green prawns, deveined, heads removed, tails kept on
2 limes

METHOD

FOR THE CHILLI SAUCE

Cut stems off chillies, discard.

Roughly chop chillies, add to a saucepan along with the sliced onion and garlic cloves, bring to the boil over high heat, then turn down to low and simmer gently for 15-20 minutes or until garlic cloves have softened and can be mushed with the back of a spoon.

Strain the liquid using a small sieve (this catches the chilli seeds - you can discard these), into a blender or food processor jug/bowl. Whizz until fully broken down then pass through a larger fine sieve into a new saucepan. Pressing the sauce through the sieve to get all the liquid into the pot.

Return the pot to to the stove and set over low-medium heat.

Add the vinegar, sugar, cumin and a pinch of salt. Taste and add more sugar or vinegar if you think it needs it based on your personal taste preference. Simmer for 5-10 mins.

Allow to cool slightly then pour into a sterilised jar and seal. The sauce will keep in fridge for 2-3 weeks.

NOTES /

Re. red chillies, do not use small thai red chillies for this sauce. You need chillies with a bit of flesh on then.


FOR THE PAN FRIED PRAWNS

INGREDIENTS /

1 brown onion. peeled, halved + thinly sliced
2 cloves garlic, peeled + crushed
1 kilo green prawns, deveined, heads removed, tails kept on
2 tbsp chilli sauce - see above
Salt
Olive oil
Juice of 2 limes plus extra wedges to serve

METHOD

Heat a tbsp or two olive oil in a large cast iron pan or non stick frying pan.

Add onion and fry for 2-3 minutes, stirring often, when softened, toss in the garlic and continue to sauté for a further 2-3 mins or until starting to colour.

Add prawns to pan, along with chilli sauce and lime juice. Toss well together and cook for 1-2 mins or until prawns turn opaque. Note you can add more chilli sauce to your taste.

Season with salt and turn out into a large serving platter or bowl. Serve with extra lime wedges and damper bread (optional).

FOR THE DAMPER bread

INGREDIENTS /

250 g self-raising flour
1/2 tsp salt
25 g unsalted butter chilled cubed
175 ml milk

METHOD /

Mix the flour with the salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers, until it resembles fine crumbs.

Stir in the milk with a round blade knife (butter knife) to make a soft, but not sticky dough.

Turn out onto a lightly floured work surface and shape into a soft, smooth ball.

Set the ball of dough onto a tray or baking sheet and flatten gently to make a round about 17cm across. Cut a deep cross in the dough and brush lightly with milk.

Bake at 190C for 30 minutes until golden.

Serve warm or at room temperature.