How to Make Sweet & Sour Chile Prawns

Ingredients

• ¼ cup (56 g/2 oz) ghee or coconut oil
• 2 Thai chile peppers (45 g/1.6 oz)
• 4 cloves garlic, peeled and crushed
• 1 tablespoon (15 ml/0.5 fl oz) apple cider vinegar
• 2 tablespoons (30 g/1.1 oz) unsweetened tomato puree
• 2 tablespoons (30 ml/1 fl oz) fish sauce
• 1 bay leaf, crushed
• 1 teaspoon dried thyme
• 1 tablespoon (10 g/0.4 oz) erythritol or Swerve
• 10 drops liquid stevia
• 4 tablespoons (30 to 60 ml/1 to 2 fl oz) water
• Salt and freshly ground black pepper, to taste
• 1.1 pounds (500 g) prawns, raw and peeled
• 1 bunch fresh cilantro and lime wedges, for garnish
• Optional: Grain-free Tortillas

1. First, make the chile sauce. Grease a large pan with the ghee. Wash, halve, and deseed the chile peppers and chop them into small pieces. Toss the chile peppers and garlic into the pan and cook for 2 to 3 minutes, stirring frequently. Add the apple cider vinegar, tomato puree, fish sauce, bay leaf, thyme, erythritol, liquid stevia, water, salt, and black pepper. Cook for another 5 minutes and keep stirring. Remove from the heat and let the sauce cool. Add the prawns (peeled, with or without tails) and coat in the chile sauce. Leave to marinate for at least an hour before cooking.
2. After marinating, return the pan to the heat and cook for just a few minutes until the prawns turn pink. (Alternatively, pierce the prawns with skewers and barbecue under a hot broiler.) Garnish with fresh cilantro and serve with lime wedges, leafy greens, sliced avocado, and Grain-Free Tortillas, if desired.