| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | A, Year, At, Ballymaloe | 8 | servings | |
INGREDIENTS
| 1/2 | Fresh red chilli | |
| 1/2 | Stem lemongrass | |
| Fresh coriander; coarsely chopped | ||
| 1 1/2 | tb | Nam pla; (fish sauce) |
| 3 | tb | Freshly squeezed lemon juice |
| 2 | tb | Soft brown sugar |
| 2 1/2 | tb | Dry white wine |
| 1 | lb | Fresh shrimps or Dublin Bay prawns; cooked and peeled |
| 1 | Sprig fresh coriander |
INSTRUCTIONS
CHILLI AND CORIANDER DRESSIN GARNISH First make the dressing. Roll the chilli on the board to loosen the seeds and slice off the top. Taste a little - chillies vary a lot in degrees of heat as you know! Shake out the seeds and chop all the flesh finely. Peel the outer leaves from the lemongrass and chop finely. Mix with the chilli, chopped coriander, fish sauce, freshly squeezed lemon juice, sugar and white wine in a bowl. Put the shrimps or prawns into the dressing, cover and leave to marinate in the refrigerator for 1-2 hours. Serve the shellfish with some of the dressing spooned over the top. Garnish with sprigs of fresh coriander and serve with crusty bread. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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