| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood | Thai | Ross’s, Foreign, Assignment | 1 | servings |
INGREDIENTS
| 6 | King prawns | |
| Coconut milk | ||
| Lemon grass roots; chopped | ||
| Wine | ||
| Coriander | ||
| Mouli | ||
| Cucumber | ||
| Carrot | ||
| White radish | ||
| 2 | ts | Sugar |
| 1 | ts | Soy sauce |
| 1 | ts | Sesame oil |
| 1 | ts | White wine vinegar |
| 1 | ts | Sweet chilli sauce |
| Salt | ||
| 1 | ts | Thai fish sauce |
| Lemon grass – outer strips | ||
| Coriander roots | ||
| Onions | ||
| Shrimp paste | ||
| Red chillies |
INSTRUCTIONS
MARINADE RED CURRY PASTE Marinate the king prawns in oil. Put the prawns in a basket and steam over the wok. Peel and shred the cucumber, mouli, carrot, coriander roots and white radish. Mix the marinade ingredients together and marinate the vegetables in this until the prawns are ready to be served. Mix up the red curry paste, add to the coconut milk and cook. Serve the prawns on the bed of vegetables covered with the red curry paste. DISCLAIMER© 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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