Thai Style Prawns in Lime Sauce, Made with Monk Fruit Sweetener

Method

1. Rinse 500g black tiger prawns, peel them and remove the heads and veins.
2. Marinate the prawns with 1 teaspoon salt, 1 teaspoon seasoning powder and 1 teaspoon ground pepper for 15 minutes.
3. Mix the sauce by stirring 3 tablespoons lime juice, 2 tablespoons fish sauce, 2 tablespoons kOBE Monk Fruit Blend and 100ml water in a bowl until dissolved.
4. Finely mince 2 chilies, 5 cloves of garlic and 3 shallots. Wash the cilantro and Vietnamese coriander and chop them.
5. Heat 2 tablespoons cooking oil in a pan, fry the shallot and garlic until fragrant, add the prawns, stir fry until cooked and lift them out.
6. Add a little more oil, fry the minced chili until fragrant, pour in the sauce and bring it to a boil.
7. Return the prawns to the sauce and cook for another 2 minutes so they take on the flavor.
8. Stir through the cilantro and Vietnamese coriander, turn off the heat and serve.

Tips

• Look for fresh prawns with glossy shells and firm flesh.
• For more heat, 1 tablespoon of chili sauce in the pan with the sauce does the job.
• Medium heat cooks the prawns evenly and keeps them from going crumbly.
• Return the prawns to the sauce for exactly 2 minutes and stop there, since a long simmer shrinks them and leaves them stringy.
• The herbs go in last with the heat off immediately, since a long cook loses their aroma.