Prawns steamed in coconut milk, chillies and coriander
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | King prawns | |
| Coconut milk | ||
| Lemon grass roots; chopped | ||
| Wine | ||
| Coriander | ||
| Mouli | ||
| Cucumber | ||
| Carrot | ||
| White radish | ||
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | White wine vinegar |
| 1 | teaspoon | Sweet chilli sauce |
| Salt | ||
| 1 | teaspoon | Thai fish sauce |
| Lemon grass - outer strips | ||
| Coriander roots | ||
| Onions | ||
| Shrimp paste | ||
| Red chillies | ||
Directions
MARINADE
RED CURRY PASTE
Marinate the king prawns in oil. Put the prawns in a basket and steam over the wok. Peel and shred the cucumber, mouli, carrot, coriander roots and white radish.
Mix the marinade ingredients together and marinate the vegetables in this until the prawns are ready to be served.
Mix up the red curry paste, add to the coconut milk and cook.
Serve the prawns on the bed of vegetables covered with the red curry paste.
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