PRAWNS WITH LEMON GRASS & CHILI

Serves :

Preparation Time :

30 minutes

Cooking Time :

30 minutes

Preparation Method :

Use a pestle and mortar or a small blender to pound or blend the lemon grass, chilies, garlic, chopped shallots and coriander roots and stalks to form a rough paste. Prepare the prawns.
Heat the oil in a wok over a medium heat. It is ready when a slice of shallot sizzles immediately when dropped in.
Deep - fry the sliced shallots for 6 - 8 minutes until golden brown. Drain on kitchen paper.
Deep fry the prawns in batches for 3 - 4 minutes, and then drain on kitchen paper.
Remove most of the oil, leaving 1 ½ tablespoons in the wok. Stir - fry the lemon grass and chili paste over a medium heat for 3 - 4 minutes or until fragrant.
Add the sugar or honey, fish sauce and tamarind puree or lime juice and cook for 3 - 4 minutes or until the sugar has dissolved.
Add all the prawns and gently toss with the sauce. Taste and adjust the seasoning.
Spoon on to warm serving plates and garnish with coriander leaves and chili slices.

INGREDIENTS

Lemon grass, finely sliced
8 red chilies, about 5 inches long, deseeded, roughly chopped
10 garlic cloves, roughly chopped
20 shallots, 10 roughly chopped, 10 finely sliced
6 coriander roots and stalks, roughly chopped
1 kilogram medium - sized raw prawns
Cooking oil, for deep - frying
200 grams coconut, palm or brown sugar
6 tablespoons fish sauce
10 tablespoons tamarind pure
Coriander leaves
A few slices of red chili

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