THAI SPICY PRAWNS from the Travelling Hat Recipe Book








Serves 2-3

16-18 medium-size green prawns, shelled but leaving tails

3 medium cubes garlic

1 tps sambal paste

Black pepper and salt to taste

Coconut milk

LemonThai fish oil/Nom pla

½ tin of chopped tomatoes

Basmati rice

METHOD

Place the crushed garlic, pepper and sambal in a tablespoon of butter and cook for one minute, shaking the skillet all the time. Cool slightly, then throw in the prawns and cook quicklyuntil pink on both sides. Do not overcook them. Remove to cool.

To the skillet, add a tea-cup of coconut milk, a tea-cup of tinned tomatoes, asplash of fish oil, and a squeeze of fresh lemon. Stir and heat, but do not boil.

Add the prawns and stir until hot enough to serve.

Serve with boiled rice.

Garnish: chopped coriander leaves.

About Travels with My Hat

Australian photojournalist and author. Used London as a base for nearly forty years while freelancing in the Middle East, Arabian peninsular, Africa and South Asia. Have written and illustrated more than a dozen books and travel guides. Operates a well regarded religious images stock photo library: www.worldreligions.co.uk. Live in Leura in the Blue Mountains outside Sydney.
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One Response to THAI SPICY PRAWNS from the Travelling Hat Recipe Book

  1. Wow I never thought that it would be this easy to prepare Thai spicy prawns. Thank you for the easy to follow recipe!

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