Tuesday

Siamese prawns



















Type of dish : Starter
To serve : 4
Preparation : 15 min
Cooking : 3 min
Budget : Reasonable
From : Thailand
Difficulty : Easy


Ingredients :
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


Recipe :
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.