Hot and spicy prawn stew

Friday - - RECIPE CARDS -

Prep time: 10 mins Cook­ing time: 20 mins Serves 4 1 tbsp oil 1 large green chilli, finely chopped 2 red bird’s eye chill­ies, finely chopped 2 gar­lic cloves, minced 1 lemon grass stalk, finely chopped 1 red onion, very finely chopped 2 tbsp tom yum paste 1 tin (400g) co­conut milk 3/4 cup fish or veg­etable stock 3 lime leaves 2 limes, juiced 1 tbsp brown su­gar 2 tsp fish sauce 16 large prawns, shells on 200g cherry toma­toes, halved Fresh co­rian­der and sliced red chilli, to serve

METHOD

1 Heat oil in a pan and add chill­ies, gar­lic, lemon grass and onion. Gen­tly sauté un­til golden.

2 Add tom yum paste and cook for 30 sec­onds. Pour in co­conut milk and stock and add lime leaves and juice, brown su­gar and fish sauce. Bring to a sim­mer and cook for 10 min­utes.

3 Toss in prawns and toma­toes and cook for 5 min­utes or un­til prawns are cooked through. Sea­son to taste by adding more lime juice, fish sauce or su­gar.

4 To serve, pour stew into bowls and gar­nish with co­rian­der and chilli.

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