|
16-20
2 teaspoons
2 teaspoons
2 tablespoons
1 tablespoon
2 teaspoons
2
4 tablespoons
10
5
1
1 |
raw large prawns, peeled and deveined
vegetable oil
crushed palm sugar
tamarind water
fish sauce
Red Curry Paste
stalks lemon grass, very finely chopped
coconut cream
Thai mint leaves, shredded
kaffir lime leaves, shredded
small crisp lettuce, divided into leaves
small cucumber, thinly sliced
Thai mint leaves, to garnish |
Method :
- Put prawns in a bowl, pour over
lime juice and leave for 30 minutes.
- Remove prawns, allow excess liquid
to drain into bowl; reserve liquid.
- Heat oil in a wok, add prawns and
stir fry for 2-3 minutes until just cooked - marinating in lime
juice partially 'cooks' them.
- Meanwhile, stir sugar, tamarind
water, fish sauce, curry paste, lemon grass, coconut cream, mint and
lime leaves into reserved lime liquid.
- Stir in cooked prawns.
- Set aside until cold.
- Make a bed of lettuce on a serving
plate, place on a layer of cucumber slices.
- Spoon prawns and dressing on top.
- Garnish with mint leaves.
Serves 3-4
#Ads - Get the above cooking ingredients here at discounted price
|
