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Thai prawns

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Origin of dish:  Thailand
Type of cooking:  Hob
 
Preparation time: 15 minutes
 
Ingredients (serves 4):


Method:

Remove half of the lemon zest and cut into thin strips.
Wash the coriander and remove leaves for use.
Peel and crush garlic, chop onion and mix.
Add lime, coriander and the rest of the spices.
Peel and grate the ginger.
Melt a knob of butter in a saucepan, add the curry paste, wine, orange juice, ginger and citronella and bring to the boil for 2 minutes.
Whisk in rest of butter (melted).
Peel and prepare prawns and steam for 2 minutes.
Serve with sauce, on a bed of basmati rice.
Advice: Serve without rice as a starter or side dish.

User comments

 
Thai prawns 4 20 large prawns,Juice of 1 orange,40ml white wine,100g butter,1 leaf citronella,20g fresh ginger,100ml coconut liquer,,Curry paste:,1 teaspoon black pepper,2 teaspoons cumin,1 small onion,1 clove garlic,2 small fresh chilies,1 teaspoon turmeric,1 curry leaf,1 teaspoon salt,1 lime,1 bunch coriander,2 tablespoons oil Remove half of the lemon zest and cut into thin strips. Wash the coriander and remove leaves for use. Peel and crush garlic, chop onion and mix. Add lime, coriander and the rest of the spices. Peel and grate the ginger. Melt a knob of butter in a saucepan, add the curry paste, wine, orange juice, ginger and citronella and bring to the boil for 2 minutes. Whisk in rest of butter (melted). Peel and prepare prawns and steam for 2 minutes. Serve with sauce, on a bed of basmati rice.
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