By
Jane Curran
published
Ingredients
- 3tbsp Thai fish sauce
- 3tbsp rice vinegar
- 2tbsp caster sugar
- 2tbsp lime juice
- 1tbsp sunflower oil
- 400g (14oz) raw king prawns
- mint leaves, to serve
Method
Place the fish sauce, vinegar and caster sugar in a saucepan with 130ml (4½fl oz) water, and bring gently just to boiling point. Allow to cool and stir in lime juice.
Heat a frying pan and add the oil. When hot, add the prawns and toss gently for 2 to 3 minutes, until they are completely pink. Dish on to a large plate and scatter with the mint leaves and some sea salt. Serve with the dipping sauce on the side, and cocktail sticks, so that guests can help themselves.
