Tuesday

Thai prawns
















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


Ingredients :
20 large prawns
Juice of 1 orange
40ml white wine
100g butter
1 leaf citronella
20g fresh ginger
100ml coconut liquer

Curry Paste :
1 teaspoon black pepper
2 teaspoons cumin
1 small onion
1 clove garlic
2 small fresh chilies
1 teaspoon turmeric
1 curry leaf
1 teaspoon salt
1 lime
1 bunch coriander
2 tablespoons oil

Recipe :
Remove and half the zest of the lime and cut into small lengths.
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.
Recommended Wine : château carbonneux.