Serves 4 as a starter
Ingredients:
500g raw king prawns
1 tbsp lime juice
¼ tsp salt
2 tsp grated palm sugar or soft brown sugar
⅓ cup (80ml) coconut milk
2cm wide strips of banana leaf, long enough to wrap around each prawn
sweet chilli sauce, to serve
Spice Paste:
6 red Asian shallots, finely chopped
6 cloves garlic, crushed
3 candlenuts
2 tsp finely chopped fresh galangal
4 red chillies, seeded and finely chopped
1 tsp ground turmeric
1 tsp shrimp paste
Method:
- To make Spice Paste: Place the shallots, garlic, candlenuts, galangal, chilli, turmeric and shrimp paste in a food processor. Process until a rough-textured paste is formed.
- Peel and devein the prawns. Place the prawns in a non-metallic bowl and sprinkle with the lime juice and salt. Add the sugar and coconut milk and then stir through the Spice Paste. Combine well, cover and place in the refrigerator to marinate for 2 hours.
- Preheat the grill to as hot as it will go. Tie a strip of banana leaf around each prawn and cook under the hot grill for about 2 minutes on each side or until the prawns are cooked. Serve with sweet chilli sauce.
Nutrition per serve:
Protein 15g
Fat 5g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 95mg
575 kj (135 cal)
0 comments
Post a Comment