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

Prepa­ra­tion time 20 mins plus 1 hour mar­i­nat­ing Cook­ing time 20 mins Serves 4

4 long red chill­ies

2 sticks lemon­grass

8cm piece ginger, peeled

8 cloves gar­lic

Finely grated zest and

juice of 2 limes

1/4 cup co­conut cream

1 Tbsp fish sauce

1/4 cup se­same oil

2 tsp ground turmeric

20 ex­tra large green king prawns 4 free-range eggs

2 red onions, finely sliced 4 le­banese cu­cum­bers, chopped 4 green shal­lots, finely sliced Sea-salt flakes and freshly

ground black pep­per

Mint leaves and grilled roti,

to serve

STEP 1 Halve chill­ies, scrape out seeds and ribs. Put over a di­rect flame, turn­ing, un­til lightly-black­ened, trans­fer to blender. Re­move green outer of lemon­grass and put in blender with ginger, gar­lic, zest, juice, co­conut cream, fish sauce, 1 Tbsp se­same oil and turmeric. Puree un­til com­pletely smooth.

STEP 2 Peel and de­vein prawns, leav­ing heads and tails in­tact. Score the un­der­sides lightly with a sharp knife. Put in a bowl, toss with sam­bal mari­nade. Chill, cov­ered, 1 hour.

STEP 3 Put eggs in a saucepan of cold wa­ter over a high heat. Bring to a boil, cook for 3 min­utes, then cool in iced wa­ter. Peel and halve. Fry the onion in the re­main­ing se­same oil in a fry­ing pan for 5 min­utes, un­til soft­ened and sweet. Add cu­cum­bers and green shal­lots, toss­ing to coat. Sea­son.

STEP 4 Re­move prawns from mari­nade. Pre­heat char­grill pan or bar­be­cue grill on medium. Cook prawns for 8 min­utes, turn­ing and bast­ing with re­main­ing mari­nade. Serve topped with eggs, cu­cum­ber and onion mix­ture, mint leaves and ac­com­pany with roti.

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