Ingredients (nutrition)
- 4 chopped fresh red chilies
- 4 chopped garlic cloves
- 2 chopped shallots
- 1 chopped lemon grass stalk
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon groundnut oil
- 9 fl oz water
- 3/4 teaspoon soft brown sugar
- 3 chopped tomatoes
- 2 kaffir lime leaves
- 9 fl oz coconut milk
- 2 lb peeled and deveined raw prawns
- 3 tablespoons lemon juice
- salt to taste
Preparation (instructions)
- Pound chilies, garlic, shallots, lemon grass, turmeric and coriander using a mortar and pestle to form a paste.
- Heat oil in a wok.
- Add spice paste and stir fry for 2 minutes.
- Stir in water, sugar, tomatoes and lime leaves.
- Simmer for 9 minutes until most of the liquid evaporates.
- Add coconut milk and prawn.
- Cook for 4-5 minutes.
- Stir in lemon juice and season with salt to taste.
- Serve with warm white rice.
Servings: 5
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