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"This recipe is lightly fried prawns in a hot and highly spiced sauce. Garnish with lemon wedges, sesame seeds, and cilantro. You can upload greater warm sauce if you need it spicier. If you cannot find these elements at your nearby grocery shop, I can assure you that you can find them at a Chinese or Indian grocery store!"
- 3 tablespoons peanut oil
- 1 pound tiger prawns, peeled and deveined
- 3/four cup all-reason flour
- half cup tomato-based totally chili sauce
- 1/three cup pomegranate juice
- three tablespoons Sriracha hot pepper sauce
- 1/4 cup warm ketchup
- three/4 cup ketchup
- three tablespoons soy sauce
- 2 lemons, juiced and zested
- 2 teaspoons crushed pink pepper flakes
|Prep : 10M||Cook : 4M||Ready in : 25M|
- Heat oil in a huge skillet or wok over medium-excessive warmness. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to empty.
- In a medium bowl, whisk together the chile sauce, pomegranate juice, Sriracha warm sauce, hot ketchup, normal ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce right into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced via about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve without delay.
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