Prawn sausages with tomato broth and co­conut sam­bal

Better Homes and Gardens (Australia) - - Food In A Flash -

A light tomato broth with steamed sausages makes this seafood dish ideal for sum­mer en­ter­tain­ing.

Prepa­ra­tion time 30 mins Cook­ing time 10 mins

Serves 4

600g medium green prawns, peeled, de­veined

2 gar­lic cloves, roughly chopped

Sea-salt flakes and freshly ground white pep­per, to sea­son

2 free-range egg yolks

1 Tbsp dou­ble cream

1 tsp fish sauce

500ml fish stock

4 toma­toes, diced

12 basil leaves

½ tsp fen­nel seeds

2 long red chill­ies, de­seeded, finely diced

2 dill sprigs, leaves picked

3cm piece gin­ger, peeled, finely chopped

2 Tbsp co­conut flakes

2 Tbsp crisp fried shal­lots

STEP 1 Com­bine prawns, gar­lic and ½ a tea­spoon of salt in a mor­tar then pound un­til a paste forms. Add egg yolks, cream, fish sauce and a pinch of white pep­per. Stir well to com­bine. STEP 2 Cut twelve 20cm squares of plas­tic wrap. Spoon 1 ta­ble­spoon of prawn mix­ture onto each square, then roll up to make sausage shapes. Tie one end, then twist from other end to tighten. Tie and se­cure.

STEP 3 Put prawn sausages into a steamer bas­ket over a pan of sim­mer­ing wa­ter. Steam for 8 min­utes or un­til just firm.

STEP 4 Mean­while, com­bine stock, tomato, basil and fen­nel seeds in a medium saucepan. Heat over a medium heat. Sim­mer for 5 min­utes. Crush tomato mix­ture with back of a spoon, then strain through a fine sieve into an­other bowl. Dis­card solids. Sea­son broth with salt.

STEP 5 La­dle tomato broth into shal­low serv­ing bowls. Un­wrap prawn sausages and di­vide be­tween the bowls of broth.

STEP 6 Com­bine chilli, dill, gin­ger, co­conut and fried shal­lots. Scat­ter over broth to serve.

Prawn sausages with tomato broth

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