Ottolenghi recipes are synonymous with class, quality and flavour. We were therefore delighted when Ottolenghi’s executive chef Calvin Von Niebel filmed this mouth watering prawn recipe using our FloGro Fresh king prawns. They’ve been using our prawns for a number of years, and we’ve loved seeing their flair and imagination in creating amazing king prawn dishes.
“We choose to work with [FloGro Fresh] because it’s tricky to find king prawns wild or farmed that are truly ethically sourced and they’re super fresh!
Rad prik is a sweet and sour chilli and tamarind sauce from Thailand, where it is served all over the country from street stalls to restaurants. Usually it’s served over deep fried fish such as tilapia as part of the dish “pla rad prik”. My version is a little thicker than the traditional and is heavy on the tamarind.”
– Calvin Von Niebel
Rad Prik King Prawns
- FloGro Fresh King Prawns – x7, ~150-175g
- Tamarind pulp – 60g
- Fish Sauce – 15g
- Coriander roots (or stalks) – 30g
- Coriander leaves – 20g
- Bird’s eye chillis, deseeded and chopped – x3
- Red chillis, deseeded and chopped – x8
- Lime juice – x1
- White peppercorns – 1.5 teaspoons
- Garlic cloves – x4
- Palm sugar or Light brown sugar – 30g
- White onion, finely sliced – x1
- Veg oil – enough to shallow fry the onion, ~15g
- Maldon salt – a pinch, ~3g
- Hispi cabbage leaves – 100g
- Garlic cloves, finely sliced – x1
- Bird’s eye chilli – x1 (slit down the length of the chilli and slightly bruised)
- Vegetable oil (use the leftover from frying the onion) – 1 tablespoon
- Light soy sauce – 1 tablespoon
- Water – 100ml
- Maldon salt – a pinch ~3g
- Crush the garlic cloves, coriander stalks, white peppercorns into a pulp with the salt.
- Coarsely blitz the chillis together.
- Heat the veg oil and stir-fry the paste until fragrant, then add the chilli pulp and cook it out, stirring often on a medium heat until it softens and most of the moisture has evaporated – a good 8 – 10 mins.
- Add the palm sugar, tamarind, water and fish sauce.
- Cook until a loose ragu-like consistency.
- Take off the heat and add the lime juice and coriander leaves.
- Heat the oil to a medium heat and fry the onions in it until the oil stops bubbling – you’ve driven out the moisture, and they should be golden brown.
- Drain onto a paper towel.
- Season with the salt.
- Save the oil for the cabbage…
- Get a good saute pan or a wok nice and hot.
- Add the vegetable oil, followed by the garlic and chilli.
- Toss it for a few seconds until fragrant but not dark in colour, then add the cabbage leaves with a tiny pinch of Maldon salt.
- Toss or stir-fry until the cabbage takes on some colour and the leaves soften a bit.
- Add the water and soy, let it steam for 20 seconds or so and serve – this should be done while you’re cooking the prawns, so they’re ready at the same time.
- Peel and de-vein the prawns, keeping on the head and tail.
- Heat a non-stick frying pan and add a tablespoon of vegetable oil.
- Season the pan with a good pinch of Maldon salt.
- Add the prawns to the pan, curled so they cook in that shape.
- Sear the prawns until nicely coloured and then flip them over.
- Crush the heads slightly to get some of the head juices in the pan, then immediately add a splash of water (or fish stock), followed by the rad prik sauce.
- Stir gently to warm the sauce and coat the prawns and then serve.