Prawns ( Shrimp ) in Lime Coconut Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From the cookbook The Essential Asian Cookbook. Ingredients:
1/4 cup shredded coconut (not sweetened) |
500 g large raw shrimp |
1 teaspoon shrimp paste |
1 cup coconut milk |
1 cup water |
2 stems lemon grass root, white part only finely chopped |
3 kaffir lime leaves |
2 teaspoons chopped red chili peppers |
2 tablespoons tamarind paste |
2 teaspoons fish sauce |
1 teaspoon soft brown sugar |
2 limes, just the zest cut into long shreds |
Directions:
1. Spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally. Peel and devein the prawns, leaving the talis intact.
2. Place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel. Cook the parcel under a hot grill (broiler) for 2 minutes each side.
3. Combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling. Add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes. Add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes.
4. Add the prawns to the sauce and cook for 5 minutes or until they turn pink. Sprinkle with the toasted coconut, lime shreds then serve with steamed rice.
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