Tuesday, 24 August 2010

Lemongrass coconut cream prawns

Serves 4

8-10 medium prawns
(Deshelled tails intach)
1 large onion
2 cloves garlic
1 cm ginger
1 lemongrass
2 Bird eye chili

I/2 tablespoon turmeric powder
Half cup coconut milk
2 turmeric leaf (tie into a knot)
3 tablespoon Vegetable oil

1. Blend all ingredients in B
with a little water till smooth.
2. Heat oil in a wok, fry blended mixture
together with turmeric powder and leaf.
Fry till fragrant for 20 mins.
3. Stir in the coconut milk till well combine.
4. Add in the prawns last as the cook really fast.
Mix and season well with salt. Simmer for 10 mins.

Serve with hot steamed rice.

No comments:

Post a Comment