Prawns With Kaffir Lime Leaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From the April 2007 issue of Australian House and Garden magazine. Ingredients:
2 tablespoons vegetable oil |
3 large cloves garlic, chopped |
1 tablespoon chopped fresh ginger |
1 stalk lemongrass, bottom 10cm only, outer leaves removed and tender centre, minced |
11/2 tablespoons green curry paste |
500g green prawns, shelled and deveined |
11/2 tablespoons fish sauce |
1 heaped tablespoon brown sugar |
11/2 tablespoons fresh lime juice |
3 kaffir lime leaves, finely shredded |
dipping sauce |
2 tablespoons fresh lime juice |
1 large clove garlic, finely chopped |
1 teaspoon minced fresh ginger |
1 teaspoon minced lemongrass |
Directions:
1. Make dipping sauce by combining lime juice, garlic, ginger and lemongrass in a small bowl. Set aside.
2. Heat a wok or large frying pan over high heat, add oil and swirl it around. Add garlic, ginger and lemongrass and fry for about 1 minute, or until golden. Add curry paste and stir-fry for a few seconds, then stir in 2 tablespoons water.
3. Add prawns and stir-fry for a few seconds, or until they all turn pink. Add fish sauce, sugar, lime juice and lime leaves in turn, stirring well after each addition.
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