Chilli Prawns Recipe from The Cook and The Chef (ABC TV), Wednesday, 17 October 2007: Season 2 Episode 36
Ingredients: 500g green prawn meat 1 teaspoon kaffir lime leaves, chopped 3 teaspoons salt 2 teaspoons white pepper 4 tablespoons cornflour oil for shallow frying
Paste: 2 cloves garlic 10 red chillies 1 small piece galangal 2 shallots, sliced 1 stalk lemongrass 1 teaspoon palm sugar 1 tablespoon fish sauce
150g snowpeas, blanched
To serve: 2 spring onions, chopped Lime Thai basil Fresh chilli to taste Steamed rice
Method: Put the prawns into a bowl with the 1/4 chopped lime leaves, add salt and pepper and toss. Add the cornflour to the mix and ‘rub’ it in. Fry until crispy and cooked. Set aside.
Pound together the garlic, chillies, pinch of salt, galangal, shallot and lemongrass to a paste. Heat a pan with a little oil and fry the paste until fragrant. Add palm sugar and fish sauce.
Add snowpeas, and remainder of the chopped lime leaves. Season to taste. Just before you serve up, re-warm the prawns in a dry clean wok. Serve prawns on a plate with the vegetable mix in a bowl sprinkled with spring onion, Thai basil, fresh chilli and a wedge of lime. Steamed rice and beer goes well with this dish.