Tiger Prawns With Lemon Grass And Coconut Curried Soup

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Meats		Ew, Flash in th	1	Servings

INGREDIENTS

8		Fresh tiger prawns
45	g	Butter, 2oz
1		Clove garlic, peeled and
		crushed
1	t	Ground coriander seeds
1	t	Ground cumin seeds
1	pn	Turmeric
3		Cardomom seeds, crushed
		Salt and pepper
1/2		Celeriac, peeled and chopped
3		Carrots, peeled and chopped
2		Leeks, peeled and chopped
1		Piece fresh ginger, crushed
1		Clove garlic, crushed
4		Sticks lemon grass, peeled
		and chopped
1		Coconut milk
1 1/4		Chicken stock, 2 pints
		Fresh coriander and swirl of
		cream to
		serve
		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Mix the crushed garlic with a knob of butter and save to cook the
prawns.  Melt the rest of the butter in a large pan and add the spices.
Fry to  release the flavour. Add the vegetables and sweat in the spicy
butter  to coat them.  Add the rest of the aromatics, the stock and
coconut milk and then  coat until soft. Remove the ginger and then
liquidise the soup. Check  and adjust seasoning. Pass through a medium
sieve.  Peel, de-vein and head the prawns.  In a hot frying pan or wok
cook the prawn tails in the reserved garlic  butter until they turn
pink. Put the 2 prawns in the bottom of each  shallow soup bowl and
pour over the curried soup. Add the swirl of  cream and a sprig of
coriander before serving.  Converted by MC_Buster.  Per serving: 1251
Calories (kcal); 96g Total Fat; (69% calories from  fat); 17g Protein;
78g Carbohydrate; 99mg Cholesterol; 11946mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 12 Vegetable; 1/2 Fruit;  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2415 Calories From Fat: 798 Total Fat: 89.2g Cholesterol: 157.4mg Sodium: 9708.7mg Potassium: 4490.3mg Carbohydrates: 282.6g Fiber: 53.7g Sugar: 83.4g Protein: 130.4g