| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Main dish, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | kg | Green prawns |
| 3 | Cloves garlic | |
| 1 | Cm piece ginger | |
| 4 | Spring onions, | |
| Roughly chopped | ||
| 3 | tb | Oil |
| 1 | tb | Ground coriander |
| 1/2 | ts | Fennel seeds |
| 3/4 | ts | Mustard seeds |
| 1 | c | Coconut cream |
| 1 | c | Coriander leaves, chopped |
INSTRUCTIONS
Preparation time: 15 minutes Cooking time: 15 minutes Peel the prawns, leaving the tails intact. Slit open along the back and remove the dark vein. In a food processor, gring the garlic, ginger, spring onions and chillies to a paste with the oil. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes. Add 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes. Add the prawns are just tender and turn pink. Stir in the chopped coriander, serve immediately with rice. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@onthenet.com.au> on Jul 6, 1997
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