This is the very, very talented Annie Bailey’s signature dish and people travel miles to have their taste buds dazzled by her cuisine, especially by these addictive prawns. Annie has been in the food business for many years and her energy is boundless!
4-6 cups cooked basmati or jasmine rice
½ medium onion, diced finely
2 tbsp garlic, crushed and chopped
4 tbsp galangal root, peeled and grated*
1 tbsp vegetable oil
¼ cup Jack Daniels bourbon
1 cup teriyaki sauce
½ cup sweet chili sauce
1 tsp chili paste (sambal oelek)
½ cup oyster sauce
¼ cup ketchup
10 lime leaves, fresh if available
1 lemongrass stalk, cut into 3 pieces, bruised
½ cup Thai basil, julienned
2 tbsp vegetable oil
1 lb of prawns (about 24 prawns), raw and peeled, tails on
¼ red pepper, julienned
¼ orange pepper, julienned
¼ yellow pepper, julienned
4 green onions, sliced into 1 inch lengths
Cook rice according to package instructions.
Sauté onion, garlic and galangal in oil until softened, about 4 minutes.
Add Jack Daniels and stir for approximately 2 minutes to deglaze pan.
Add teriyaki sauce, sweet chili sauce, sambal oelek, oyster sauce, ketchup, lime leaves and lemongrass.
Simmer on low heat for 15 minutes, stirring occasionally.
Remove lime leaves and lemongrass.
Add Thai basil.
Heat a wok or large frying pan and add 2 tbsp vegetable oil and sauté prawns until just turning pink.
Add peppers and green onions and sauté for a few seconds.
Add the drunken sauce and simmer until the prawns are cooked through, about 3 more minutes.
Serve over basmati or jasmine rice.
*available at Ellison’s and most specialty food stores.
If you like a spicier sauce, just increase the amount of chili paste.