| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
Thai |
Chefs, Christmas, Of, Twelve |
1 |
Servings |
INGREDIENTS
| 16 |
|
King prawns |
|
|
A little seasoned oil |
| 1 |
|
4 ounces blo creamed coconut |
| 2 |
|
Warm water |
|
|
Grated zest and juice of 3 |
|
|
limes |
| 2 |
t |
Caster sugar |
| 1 |
T |
Fish sauce |
| 2 |
T |
Light soy sauce |
| 1 |
|
Cayenne chilli |
INSTRUCTIONS
Shell and de-vein the prawns leaving on the tail section. Brush with
seasoned oil and cook on the barbecue or a ridged griddle for 3
minutes each side. Serve at once with the dipping sauce. For the
dipping sauce, place all the ingredients for the dressing in a blender
or food processor and whiz until the ingredients are finely chopped.
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