Tiger prawns with lemon grass and coconut curried soup

Yield: 1 servings

Measure Ingredient
8 larges Fresh tiger prawns
45 grams Butter; (2oz)
1 Clove garlic; peeled and crushed
1 teaspoon Ground coriander seeds
1 teaspoon Ground cumin seeds
1 pinch Turmeric
3 Cardomom seeds; crushed
Salt and pepper
½ large 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 can Coconut milk
1¼ litre Chicken stock; (2 pints)
Fresh coriander and swirl of cream to
; serve

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; ½ Fruit; 19 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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