Although I experiment a
lot with cooking new dishes, sometimes when I find a meal we love, I tend to
make it often and don’t look for other options. So when I buy prawns [shrimps] and
think how I should cook them, I often go back to my Pasta with Prawns recipe.
It is quick, easy to make and delicious. But I do realize that by continuing to choose this
yummy but safe option, I may not cook a really wonderful but other prawn dish.
So when I bought shrimps
last time I decided to cook them differently: slightly spicy in a coconut sauce.
The meal took only minutes to prepare (I think the jasmine rice took longer to
cook!) and was very, very good. So it is a perfect dinner idea on a busy evening
but it could easily be served for a dinner party with another stir-fry as well.
INGREDIENTS (for 4
portions):
500g prawns, without heads,
shells and intestines,
1 tin (400ml) coconut
milk,
1 tbsp oil,
salt and pepper.
Sauce:
0.5 red chilli (without
seeds), thinly sliced (you can use more chilies, if you prefer this dish to be spicier),
1 onion, chopped,
5cm piece of ginger,
peeled and grated,
5cm lemon grass stalk
(without the hard outer leaves), chopped,
6 blanched almonds,
0.5 tsp turmeric,
0.5 tsp salt.
METHOD:
- Put all the sauce ingredients to a food processor, add 3 tbsp of coconut milk and process until you end up with a smooth paste.
- Heat the oil in a wok or a large frying pan, add the prawns and stir fry for 2-3 minutes; remove from the wok.
- Put the sauce and the rest of the coconut milk to the wok and bring to boil.
- Stir in the fried prawns, heat up and adjust seasoning.
- Serve with cooked jasmine rice.
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