Yield: 4 servings
|\N \N||Stephen Ceideburg|
|8 \N||Cloves Garlic, Crushed|
|2 tablespoons||Minced Corriander Root|
|2 tablespoons||Fish Sauce|
|1½ tablespoon||Brown Sugar|
|1¼ pounds||Cleaned Prawns|
|\N \N||Oil For Frying|
Spanish garlic prawns are yesterday's fashion, but are still so enjoyable that most of us are prepared to eat them and to hell with friends and colleagues next day. Perhaps the vast quantity of coriander root in this Thai version has magical properties because the after-math doesn't seem to be severe.
Prepare a marinade by mixing together 8 crushed cloves of garlic, 2 tablespoons washed and minced coriander root, 2 table- spoons fish sauce, 1½ tablespoons brown sugar and ½ teaspoon pepper. Add 500 g of shelled and cleaned prawns and leave to marinate for 15-30 minutes.
Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the juice of a lemon and serve immediately with rice and sliced tomatoes and cucumber.
From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93. Courtesy Mark Herron.
Submitted By JOELL ABBOTT On 10-19-94