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