I posted this in the MembersPlus site and thought you might like to try this too. I got it from the same place I buy my citrus trees.
* Exported from MasterCook *
Fragrant Spicy Prawns
Recipe By :Melinda Tai
Serving Size : 4 Preparation Time :0:00
Categories : A List Fish-Shellfish-Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound big prawns
(A)
1/2 cup onion (chopped)
1/4 cup dried chilies (soaked)
4 whole Kaffir lime leaves -- (4 to 6)
2 pieces turmeric root or 1 tsp turmeric powder -- (2 to 3)
1 inch ginger
10 cloves garlic
1/4 cup cashew nuts
3 lemon grass -- (3 to 4)
1/4 cup oil
1 cup coconut milk
juice of 1 lemon
salt and pepper to taste
2 cups cooked rice -- (2 to 3)
Slice all ingredients in (A) and blend until fine. Slit prawns in the middle with shell intact and remove black vein. Season with some salt and set aside.
Heat some oil and fry the spice in group A in the oil until fragrant over medium heat. Add some of the coconut milk, salt and pepper to taste. Turn heat up a little, add prawns and add more coconut milk if you want more sauce. Squeeze lemon juice in before removing from stove. Serve with slivered, fresh young kaffir leaves on top over rice.
Ladle into warmed soup bowls and garnish each serving with a little of the parsley.
Source:
"Four Winds Growers"
* Exported from MasterCook *
Fragrant Spicy Prawns
Recipe By :Melinda Tai
Serving Size : 4 Preparation Time :0:00
Categories : A List Fish-Shellfish-Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound big prawns
(A)
1/2 cup onion (chopped)
1/4 cup dried chilies (soaked)
4 whole Kaffir lime leaves -- (4 to 6)
2 pieces turmeric root or 1 tsp turmeric powder -- (2 to 3)
1 inch ginger
10 cloves garlic
1/4 cup cashew nuts
3 lemon grass -- (3 to 4)
1/4 cup oil
1 cup coconut milk
juice of 1 lemon
salt and pepper to taste
2 cups cooked rice -- (2 to 3)
Slice all ingredients in (A) and blend until fine. Slit prawns in the middle with shell intact and remove black vein. Season with some salt and set aside.
Heat some oil and fry the spice in group A in the oil until fragrant over medium heat. Add some of the coconut milk, salt and pepper to taste. Turn heat up a little, add prawns and add more coconut milk if you want more sauce. Squeeze lemon juice in before removing from stove. Serve with slivered, fresh young kaffir leaves on top over rice.
Ladle into warmed soup bowls and garnish each serving with a little of the parsley.
Source:
"Four Winds Growers"
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