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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):


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.

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