How to Make Sweet and Spicy Shrimp

I adapted this recipe from Skinny Taste (being a 'skinny' blog I don't understand why she didn't use nonfat plain yogurt instead of mayo). A big tub of cornstarch wasn't really on my shopping list so I thought I could try subbing it for something else - which didn't work very well. I used Panko because it was the only thing in our cupboard. Use the cornstarch.

This recipe is delicious. I can't wait to make it again.

What you need:
  • 1 lb large peeled, deveined prawns
  • 1 cup chopped peanuts
  • 1 cup plain nonfat yogurt
  • 3 tbsp Thai Sweet Red Chili Sauce
  • 1 tsp Sriracha (to taste)
  • 2 tsp cornstarch
  • 1 tsp olive oil
  • 3 cups shredded ice berg lettuce
  • 1 cup shredded purple cabbage
  • 4 tbsp chopped scallions
  • a large skillet

What you do:
  • combine nonfat plain yogurt, chili sauce and Sriracha
  • combine shredded lettuce and cabbage
  • coat prawns with cornstarch and blend
  • heat skillet and add oil when skillet is hot
  • toss in prawns and chopped peanuts and cook for about three minutes
  • remove from heat and combine prawns with the chili and Sriracha sauce
  • spoon over shredded lettuce and cabbage

serve with a Phillips Hop Circle IPA