Serves 4
Ingredients:
1 kg large raw prawns
2 stalks lemon grass
1 onion, finely chopped
2-3 tbsp red curry paste
1 tsp shrimp paste
400ml coconut milk
3 tsp soft brown or grated palm sugar
250g dried rice noodles or vermicelli
sliced cucumber, bean sprouts and chopped fresh mint, to garnish
Method:
- Peel and devein the prawns, keeping the tails intact. Reserve the heads and shells. Bruise the lemon grass with the side of a knife.
- Heat 2 tablespoons of oil in a large pan, add the prawn heads and shells and stir until they turn bright orange. Pour in 1 litre of water, bring to the boil, then reduce to simmer for 30 minutes. Strain the stock into a clean pan and discard the shells.
- Heat 3 tablespoons of oil in a wok. Add the onion, curry and shrimp pastes and the lemon grass and stir well for 3-4 minutes.
- Add the reserved stock and simmer for 10 minutes. Stir in the coconut milk and sugar and simmer for another 5 minutes. Add the prawns and cook for 2 minutes, or until pink. Remove and set aside.
- Cook the noodles, divide among the bowls and top with the prawns. Bring the soup back to the boil, remove the lemon grass and pour over the noodles. Sprinkle over the cucumber, bean sprouts and mint.
Nutrition per serve:
Protein 60g;
Fat 45g;
Carbohydrate 60g;
Dietary Fibre 1g;
Cholesterol 375mg;
3695 kj (880 cal)
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hey try this prawn recipe,
Ingredients
* 5cm piece of ginger
* 2 teaspoons madras curry powder
* 1/2 teaspoon dried chilli powder
* 1/2 teaspoon ground tumeric
* 2 tomatoes, peeled,seeded and diced
* 1 cinamon stick
* 2 bay leaves
* 400 millilitres can coconut cream
* 2 cups chicken stock liquid
* 1.5 kilos green prawns, peeled, tails intact
Instructions
Heat a small amount of oil in a heavy based pan and add in the ginger and cook for two minutes. Add the curry powder, chilli powder and tumeric. Cook stirring for 1 minute or until aromatic. Add in the tomatoes, cinnamon and bay leaves. Stir to combine. Slowly add the coconut cream and stock stirring constantly. Cook uncovered, for 10 minutes or until the sauce thickens slightly. Reduce heat to low. Add prawns and cook in the sauce until prawn's just turn pink. Take out the cinnamon and bay leaves and serve on some boiled rice.