Prawns are marinated in a simple mixture of red Thai curry paste, lemon juice, brown sugar, soy sauce and Dijon mustard, then fried until crisp and pink. They are spicy, however, so you might want to serve them with a cooling dipping sauce.
- 500g medium prawns, cleaned and deveined
- 1 tbsp. soy sauce
- 1 tbsp. Dijon mustard
- 1 tbsp. brown sugar
- 1 tbsp. red Thai curry paste
- 3 tbsp. lemon juice
- 2 garlic cloves
Mince the garlic cloves. Combine the soy sauce, Dijon mustard, brown sugar, curry paste, lemon juice and crushed garlic in a bowl. Add the prawns and toss to coat. Cover and leave to marinate in the fridge for 1 hour.
Heat a frying pan over a medium heat. Add a little oil and fry the prawns for 2 minutes either side, or until pink and opaque.