co­conut, green chilli & co­rian­der prawns

Inside Out (Australia) - - Out Entertaining -

SERVES 4-6

1kg green king prawns 1 long green chilli, trimmed, ex­tra to serve 2 garlic cloves, peeled 2 cups co­rian­der leaves, ex­tra to serve 2 green onions, trimmed and roughly chopped 2 tbsp veg­etable oil 400ml canned co­conut milk 4 kafff­fir lime leaves 20g light palm sugar, finely chopped 2 tbsp fish sauce 1 tbsp light soy sauce Juice of 1 lime, ex­tra wedges to serve Crispy shallots, to serve

1. Us­ing scis­sors, cut down the back of the prawns and re­move the vein. Place the chilli, garlic, co­rian­der, and green onions in the bowl of a small food pro­ces­sor and process un­til finely chopped. Add a ta­ble­spoon of wa­ter if needed.

2. Heat the oil in a heavy based saucepan with a lid over medium heat, add the chilli mix­ture and cook for 2-3 min­utes or un­til fra­grant. Add the prawns and cook for a fur­ther 2-3 min­utes or un­til they start to turn opaque.

3. Add the co­conut milk, kafff­fir lime leaves, palm sugar, fish sauce and soy sauce, and cook for a fur­ther 8-10 min­utes or un­til the prawns are cooked through. Re­move from the heat and stir through the lime juice. Serve with ex­tra lime wedges, green chilli and crispy shallots.

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