Chilli prawns

Friday - - Leisure -

(serves 4) Prep time: 15 mins Cook­ing time: 10 mins In­gre­di­ents 4 tsp but­ter 2 tbsp finely chopped Span­ish onion chopped gin­ger gar­lic cloves, sliced sliced le­mon grass sliced red chill­ies sliced green chill­ies cream sun­flower oil medium-size prawns, peeled, tails in­tact steamed bas­mati rice, to serve 4 tbsp 4 4 tsp 35g 1 tsp 1 litre 4 tsp 250g Method 1. To pre­pare chilli sauce, heat but­ter in pan and sauté onion, gin­ger, gar­lic and le­mon grass un­til translu­cent and be­gins to colour. Add chill­ies and let mix­ture sweat for 5 min­utes over low heat. Add cream and let mix­ture sim­mer un­til it thick­ens to a sauce-like con­sis­tency. Sea­son and sieve sauce into a bowl then cool it in an ice bath. Heat oil in deep fry­ing pan and fry prawns for not more than 1 minute on each side. Add 200ml of pre­pared sauce to prawns and sea­son with salt and freshly ground black pep­per. Re­main­ing sauce can be stored in an air­tight bot­tle in re­frig­er­a­tor for later use. Let mix­ture sim­mer un­til sauce thick­ens and coats prawns. Serve with steamed rice and gar­nish with juli­enned pep­pers, fresh co­rian­der and le­mon wedge.

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