Crispy Prawn skin with honey and chilli - Kuung keaw
When you cook prawns with shells, apart from using prawns shells to make your stock you can keep those shell to roast as well. It’s absolutely delicious and full of calcium. Another great snack to have.
Another Thai inspired recipe I adapted to this recipe. Normally for this Thai snack dish we often see them sell near coast line markets, the food vendors sell them with small prawns cooked in whole shells, some recipes only use shells and they are quit pricy. A lots of Thai people like to buy them in big bulk like 1 or 2 kg and bring them home on the way back when they have the long weekend away.
Crispy Prawn skin with honey and chilli - Kuung keaw
When you cook prawns with shells, apart from using prawns shells to make your stock you can keep those shell to roast as well. It’s absolutely delicious and full of calcium. Another great snack to have.
Another Thai inspired recipe I adapted to this recipe. Normally for this Thai snack dish we often see them sell near coast line markets, the food vendors sell them with small prawns cooked in whole shells, some recipes only use shells and they are quit pricy. A lots of Thai people like to buy them in big bulk like 1 or 2 kg and bring them home on the way back when they have the long weekend away.
Open in Cookpad AppSteps
- 1
On a small saucepan or pan add some vegetable cooking oil and prawns shell, fry them until cooked through.
- 2
Put them in the baking tray and seasoning with honey, salt, soysauce and some black pepper. Mix well. Bake them in low heat about 150’c for about 45-60 min or until the prawns skin turn crispy.
- 3
Take them out and let it cool down a little bit, the shell will become crispier. Enjoy on a movie night !!
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