| 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.
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