Prawns in a Sweet and Sour Sauce with Thai
recipe for Panfried prawns in a sweet and sour sauce
with Thai herbs and mint, served on a thin coconut lace
pancake comes from French Chef Jean-Louis Vosgien.
Vosgien is a culinary consulting chef. He was the first
chef in France, in the 1980's, to introduce fusion food
which at the time was unknown, and he is considered
an expert in that field by the press. He created two
cookery schools, one in Saint-Tropez and the second
in Lorgues, near Saint-Tropez. He is also renowned in
France for creating created a cake known as Le
Canelou de Provence which is sold today in the
three major supermarket chains in France. He was also
involved in the creation of the French cookery book
La Cuisine de Mistral", with Alain Gerard
and Robert Callier.
more information visit www.art-et-creations-culinaires.com
prawns in a sweet and sour sauce with Thai herbs and
mint, served on a thin coconut lace pancake is one of
the first East meets West recipes I created
in Saint-Tropez. This lukewarm appetizer has always
been very successful when served to the guest. Definitely
one of my favourite East meets West dishes.
is easy to do, except maybe for the lace pancake that
needs a little experience. The sauce can be kept for
days in the fridge, much longer if stored in a freezer.
Pancakes can be made in advance and stored wrapped in
plastic bags in the freezer. If you find the preparation
of the lace pancakes too difficult, just skip it and
serve the prawns in individual salad bowls, without
the pancakes. (You will find Kaffir lime leaves,
lemon grass and coconut milk in Chinese stores or in
most UK supermarkets).
big prawns, shelled and heads removed
1cup white vinegar 1/2 cup water
1 1/2 cups granulated sugar
3/4 cup finely sliced shallots
1/2 cup finely sliced spring onion
1/4 cup very finely chopped lemon grass sticks
6 to 8 Kaffir lime leaves, cut in very thin julienne
4 cilantro stems, chopped
5 fresh mint stems, sliced in julienne
4 mint bouquets
1/2 cup coconut milk
1/3 cup flour
1 pinch of salt
1 small empty can
the sauce first:
all the ingredients except the spring onions, cilantro
and mint in a saucepan.
to the boil and simmer on a low heat for about one
hour or until the sauce starts to become syrupy. To
check take one tea spoon of the sauce and leave it
on a cold plate for one minute. It should be a little
thinner than maple syrup.
the cilantro, and spring onions. Mix well. Boil for
one minute, no more, and remove from heat. Keep on
the flour in a mixing bowl
the egg, the salt, and 2/3 of the coconut milk
the remaining coconut milk whilst still whisking
the mixture aside to rest for at least 15 minutes
a nail or the sharp point of a tool make a small hole
in the bottom of the empty can
a non-stick skillet on a medium heat. Grease the skillet
very lightly using a greasy towel (any frying oil
one part of the pancake batter in to the can, making
sure while doing this to close the hole with one of
the can over the skillet and, removing the finger
closing the hole, let the batter run into the skillet
while you draw arabesques with your hand
until you get a pancake imitating lace
the pancake cook for about 3 minutes until light brown.
Turn upside down and cook for 1 more minute. Place
on a plate on a piece of baking paper.
the same process until you have used all the batter.
Place one piece of baking paper between each pancake
to avoid them sticking together.
the first pancake the consistency of the batter may
have to be corrected. Add more coconut milk if the
batter is too thick. Add more flour if the batter
is too runny. Correcting in this way will give you
the right consistency.
the back of the prawns to remove the gut.
on a high heat in a skillet with olive oil, for 2
or 3 minutes on both sides.
the pancakes on individual serving plates.
the sauce, remove from the heat and add the prawns.
Move the prawns in the sauce to ensure they are evenly
coated with the sauce. (Do not boil the prawns with
the sauce, only coat with the sauce!)
the prawns on the plates with about one table spoon
of the sauce.
with the sliced mint.
with the mint bouquets.
Chef Jean-Louis Vosgien