14 CRISPY TIGER PRAWNS WITH DRY RED CURRY AND PINEAPPLES
INGREDIENTS 1 cup coconut milk 2 tbsp Thai red curry paste 4 cups chicken stock 2 tbsp fish sauce 1 tbsp brown sugar 1 cup fresh or canned pineapple chunks, drained
cup coarsely chopped fresh basil 8 prawns, shelled 1 cup cornflour Vegetable oil, for deep-frying prawns DIRECTIONS 1 Cook cup coconut milk in a large pan over medium-high heat for 3min, stirring constantly, until thick and reduced by half. 2 Stir in the curry paste and cook for another 2min to make a smooth sauce. 3 Whisk in the remaining coconut milk and add the chicken stock, fish sauce, brown sugar and pineapples. Bring to a gentle boil. Turn off the heat and stir in the basil. 4 Coat the prawns generously with cornflour and deep-fry. Drain and transfer to a plate and top with the red curry sauce.