June 1, 2018Van
Share Recipe:
Prep time: 20 minutes
Cook time: 5 minutes
Serves: 4
The most memorable part of a trip to lucky Las Vegas differs depending on who you ask. For me, my jackpot was finding James Beard Award winner Lotus of Siam—which is known as one of the best Thai Restaurants in all of America. Lotus is not your typical Thai joint serving Pad Thai—this is Northern Thai Cuisine—and unlike anything you’ve ever tasted.
Everything at Lotus is good : Nam-Prik-Ong (Chili Dip), Nam Kao Tod (Crispy Rice Salad with Sausage), Khao Soi (Crispy Duck Curry served with Egg Noodles) …but nothing can prepare you for their famous GARLIC PRAWNS. These meaty prawns come served deep fried and crispy—but the catch is that the shells have been separated from the flesh and served almost like extra crispy shrimp chips. If that wasn’t enough, the whole lot is tossed in a tantalizing garlic sauce.
After trying Lotus of Siam once, it was alway a must visit anytime I was in Vegas. Flash forward a few years and I’m still thinking about their garlic prawns-but the problem is taking the trip to Vegas now that life is so busy with young children and work. I had no other choice than to replicate one of their best dishes. Once you make my copycat you’ll never miss paying $28 (yes that much for six prawns) and traveling to Vegas again!
Share Recipe:
Print Recipe
Copycat Lotus of Siam Garlic Prawns Recipe
June 1, 2018Van
- Prep time: 20 minutes
- Cook time: 5 minutes
- Serves: 4
www.foodisafourletterword.com
Ingredients
- 18 Colossal Prawns / Shrimp, (Shell on, Easy Peel Size 13/15)
- 1½ Teaspoons Fish Sauce
- ½ Teaspoon Oyster Sauce
- ½ Cup Tapioca Starch
- ¼ Cup All Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Kosher Salt
- 10 Garlic Cloves, finely minced
- ½ Teaspoon Coriander Root, finely minced, (or 1 Teaspoon Cilantro Stems, finely minced)
- 1 Teaspoon Coarse Ground Black Pepper
- 1 Teaspoon Brown Sugar
- 4 Teaspoons Palm Oil or Vegetable Oil
- Rice Bran Oil (the best frying oil), or other High Smoke Point Oil
- Cilantro, for garnish
Method
- 1)
Gently separate the shell from the body of the prawns – you want the shells to stay whole if possible. You can either pull the shell off completely or just pull it away from the body so it’s still attached to the prawn at the tail.
- 2)
In a large bowl, add 1½ Teaspoon of Fish Sauce & ½ Teaspoon Oyster Sauce, stir to combine. Gently toss prawns in the marinade to coat evenly and set aside.
- 3)
In a skillet pan add 4 Teaspoons of Palm Oil or Vegetable Oil and heat on med-low. Add 10 finely minced Garlic Cloves, ½ Teaspoon of finely minced Coriander Root, 1 Teaspoon of coarse ground Black Pepper and 1 Teaspoon of Brown Sugar – sauté the mixture for about 2-3 minutes. You want the garlic to be cooked, but you don’t want it to brown so keep a close eye on it. Turn off the heat and set aside.
- 4)
In a large bowl or large Tupperware container add ½ Cup Tapioca Starch, ¼ Cup All Purpose Flour, ½ Teaspoon Baking Soda and ½ Teaspoon Kosher Salt – mix well. Add the prawns and coat them well with the flour mixture. I usually use a Tupperware container, I seal lid and gently shake to get an even coating on all the prawns and shells.
- 5)
Heat about 2-3 inches of rice bran oil or frying oil in a large heavy pot so it reaches 375°F (I used my 7 Qt Le Crueset dutch oven since it retains the heat well) – use a deep fry or candy thermometer to monitor the temperature, if the oil doesn’t reach the correct temp, the prawns will not be crispy.
- 6)
Once the oil reaches 375°F, shake off any excess coating on the prawns and fry 9 prawns at a time (or less if the prawns don’t fit in a single layer). It usually only takes a little over a minute for the prawns to get golden brown. After you’re done with the first batch, place the prawns on a rack so the excess oil can drip off. Let the frying oil get back to 375°F before frying the next batch of prawns.
- 7)
Toss the fried prawns in the garlic sauce and coat them well. Garnish with cilantro and Enjoy!
↓ Supplies to make this recipe ↓
3 Comments
Jane
May 27, 2020 at 12:48 pm
These prawns sound intriguing. Are we supposed to eat the shells?
Reply
See AlsoRecipes by IngredientVan
June 1, 2020 at 11:51 am
Yes, you eat the shells, they become crispy like chips.
Reply
Natasha
January 10, 2022 at 6:38 pm
These were delicious! I tried one batch with a single fry, one with a double, and didn’t really detect a difference (they were eaten so fast I couldn’t tell if the double fry made the crunch last longer or not). I did add some soy, rice vinegar, more sugar, and a cornstarch slurry to the sauce–imo, it needs a little I don’t know what. I’m more interested in the fried shrimp aspect but finding my favorite sauce for them is going to be my passion project this year. Love Lotus of Siam, but I thought these were actually crunchier. Thank you so much for the recipe!
Reply
Leave a comment
Previous RecipeNext Recipe
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here. Subscribe to my YouTube & Instagram below to get updates when I post a new recipe.
-Van
Please make anyAmazon purchases using my affiliate link, Amazon sends me a small commission at no additional cost to you, but it helps cover the costs of running my site. Thank you for visiting and for your support♥
FOOD is a Four Letter Word is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites
*This site has no affiliation with Trader Joe’s. Any discussions are descriptions of the Trader Joe’s company or it’s products are not endorsed by the Trader Joe’s company and are expressly disclaimed.
Newest Recipes
- One Piece Strawberry Yogurt Fizzy Drink Recipe for Luffy
- One Piece Straw Hat Rice Krispies Treats Recipe
- How to make Yogurt using the Sun