Australian prawns

Yield: 8 Servings

Measure Ingredient
1 \N Piece ginger (2\"); peeled and coarsely chopped
1 large Onion; coarsely chopped
1 \N Red bell pepper; coarsely chopped
4 \N Ripe tomatoes; coarsely chopped
4 cups Fish stock
1 tablespoon Fish sauce (Nam pla)
¼ teaspoon Cayenne
4 cups Coconut milk
24 \N Prawn tails
¾ cup Cilantro; finely minced
½ cup Parsley; finely minced

Place the ginger, onion, red pepper and tomato in the food processor until smooth. Transfer to a heavy casserole and cook at high heat, stirring, for 3-4 minutes, Add the fish stock, fish sauce and cayenne, and stir to mix well. Bring to a boil, turn the heat down and simmer for about 10 minutes. Add the coconut milk and prawns and cook on hihg heat stirring, for about 3 minutes. Turn down to a simmer and cook anothe 3 minutes. Stir in the cilantro and parsely before serving. Taste and adjust seasonings by adding more fish sauce and cayenne.

Nutritional info: 539 cal; 29g pro; 20g carb, 41g fat (65%) Source: Kitchen Tropicale Miami Herald, 3/7/96 formatted by Lisa Crawford, 6/22/96

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