Crevettes tachetées entières laquées et épicées

Ingrédients

• 12 head-on tail-on spot prawns or tiger shrimp ( (about 2 pounds))
• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• 1 tablespoon canola oil
• 2 Fresno chilies, (seeded and diced)
• 1 tablespoon rice wine vinegar
• 5 cloves garlic, (chopped)
• 2 teaspoons fish sauce
• 1 teaspoon lime zest
• 2 teaspoons freshly squeezed lime juice
• 1/3 cup honey
• 2 tablespoons extra-virgin olive oil
• Cilantro leaves, (for garnish)
• Thai basil leaves, (for garnish)
• Lime wedges, (for serving)

Préparation

1. 1

   Score down the back of the prawns with a sharp knife and remove the thin vein with the tip of the knife. Repeat with the remaining prawns. Pat the prawns completely dry. Season the prawns on both sides with kosher salt and pepper.

2. 2

   In a small bowl stir together the canola oil, chilies, rice wine vinegar, garlic, fish sauce, lime zest, lime juice and honey until completely combined.

3. 3

   Heat a large pan over medium heat, add the oil and heat through. Add the shrimp to the pan. Pan fry, stirring occasionally and turning the shrimp, until the prawns are no longer opaque, about 2 to 3 minutes total.

4. 4

   Add the sauce and let reduce about 15 seconds, shaking pan constantly. Add the prawns to a serving platter and top with the sauce.

5. 5

   Garnish with cilantro, basil and lime wedges.