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LOCATION: Recipes >> Asian >> Thai Prawns 01

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Thai-Style Prawns
Serves 2

24 raw Tiger prawns with shells (or mixture of prawns of your choice)
1/2 yellow pepper
bunch spring onions / scallions
1 red chilli
4 medium mushrooms
5 cloves garlic
300 mls fish stock
2 tsps Thai fish sauce
3 Tbsp coconut milk

Prepare all your ingredients before you start. Shell the prawns
and put all the heads and shells in a pan with your fish stock.
Bring to boil and simmer for 10 - 15 minutes. Drain through sieve.
Keep stock to one side. Chop small the pepper, chilli and spring
onions. Slice mushrooms thinly and crush garlic. In wok heat 1
Tbsp olive oil and add garlic, pepper, chilli and spring onions.
Saute for 2 to 3 minutes and then add mushrooms. Saute for another
3 minutes. Add fish stock and bring to boil. Add Thai Fish sauce.
Simmer for 10 minutes and then increase heat in order to reduce
liquid by half or until starting to thicken. Add prawns and simmer
until they turn pink (1 or 2 minutes). Add coconut milk and bring
back to boil. (If sauce is too runny at this stage add a little
thickening agent rather than boiling rapidly as you will make your
prawns tough) Serve with basmati rice.


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