| 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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