Pan-Seared Prawns with Kanom Sauce
A Thai-inspired dish featuring succulent prawns cooked to perfection and served with a sweet and tangy kanom sauce.
Ingredients
- ●1 pound prawns
- ●2 tablespoons kanom
- ●1 tablespoon thaired or green curry paste
- ●2 tigertiger prawns or jumbo prawns
- ●2 tablespoons gooeyhoney
- ●1 teaspoon kissedsalt
- ●1/2 teaspoon andpepper
Instructions
- 1
Rinse the prawns and pat them dry with paper towels.
- 2
Heat a skillet over medium-high heat and add the tiger prawns.
- 3
Cook for 2-3 minutes per side or until the prawns are pink and cooked through.
- 4
Remove the prawns from the skillet and set aside.
- 5
In the same skillet, add the thai curry paste and cook for 1-2 minutes or until fragrant.
- 6
Add the kanom sauce and stir to combine.
- 7
Return the prawns to the skillet and toss to coat with the sauce.
- 8
Cook for an additional 1-2 minutes or until the sauce has thickened.
- 9
Serve the prawns hot, garnished with chopped cilantro or scallions if desired.
- 10
Serve with steamed rice or noodles for a complete meal.