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Long-Tail Sunset Stir-Fried Prawns

I was lucky to spend some time in Southern Thailand eating amazingly fresh seafood dishes. Each seaside village relies on the fishing industry for its livelihood. The fishermen bring in the catch, workers on the beach unload the boats and clean the fish, another crew delivers it directly to restaurants and markets in the village, and then of course there are the chefs, servers and market owners who sell to locals and people like me. Literally, everyone is involved. Long-tail Sunset is inspired by a day spent with a local fisherman, cruising around the crystal clear waters near Koh Lanta, and listening to stories of his adventures going out every night, in every kind of weather imaginable, navigating only by the stars and his lifetime of experience. This blend has tangy and spicy notes, and works well with any type of seafood. The garlic-coconut rice side dish provides a nice backdrop to soak up all that delicious sauce.

Serving Size: 2-4

Ingredients

  • 2 Tbsp refined coconut oil (high smoke point)
  • 1 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • 1 Tbsp fish sauce
  • 2 Tbsp lime juice
  • 1 Tbsp honey
  • 1 lb — 16/20 prawns, peeled and veins removed
  • 2 tsp Long-tail Sunset Thai Blend*
  • 2 tsp chopped ginger
  • 4 garlic cloves

    *add 1–2 tsp more if you like spicy.

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Photo of Long-Tail Sunset Stir-Fried Prawns

Directions

  1. Heat pan on high heat and add coconut oil.
  2. In a small bowl, mix soy sauce, oyster sauce, fish sauce, lime juice and honey and set aside.
  3. Place prawns evenly spaced in the hot oil.
  4. Cook for approximately 1 minute, allowing the prawns to begin to change from clear to opaque.
  5. Add the chopped garlic, ginger, and Longtail Sunset. Toss to combine, taking care not to burn the spices.
  6. When the garlic is starting to brown (about 1 minute), add the the sauce from step 2.
  7. Continue to cook until the sauce has thickened and toss to coat the shrimp, about 10–20 seconds.
  8. Remove from heat.
  9. Serve over coconut garlic rice.

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