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Siamese prawns

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Origin of dish:  Thailand
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 3 minutes
Ingredients (serves 4):

    20 large prawns
    juice of 1 orange
    400ml white wine
    100g butter
    1 leaf citronella
    20g fresh ginger
    100ml coconut liquer

    The curry:
    1 small onion
    1 clove garlic
    2 small fresh chillies
    1 teaspoon ground black pepper
    2 teaspoon galangale (Siamese ginger)
    1 teaspoon turmeric
    1 teaspoon curry powder
    1 teaspoon salt
    1 lime
    1 bunch coriander
    2 tablespoons oil


Make the curry paste.
Peel off half of the lemon zest and slice into lengths.
Wash the coriander and pull off leaves.
Blend the coriander for a few seconds in a liquidiser, with the chopped onion, garlic and lemon zest.
Add spices and mix until you have a smooth paste.
Peel and grate the ginger.
Take a wok or saucepan and heat a knob of butter, add curry paste, white wine, orange juice, ginger and citronella.
Bring to boil for 2 minutes and take off heat. Keep warm.
Peel and prepare the prawns and steam for 2 minutes.
Serve hot with rice and sauce on side.
Advice: Eat with a fine white wine, with a good bouquet.

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