Spicy Thai Prawns

A fragrant and exotic dish to serve as a starter or light lunch

Serves 8

Ingredients

• 1 stalk of lemon grass
• 40 raw tiger prawns
• 300ml chicken stock
• 200ml Millac Coconut Cream
• 1 tbsp Thai fish sauce
• 1 tbsp chilli sauce
• Grated rind and juice of one lime
• 8 spring onions, finely sliced
• Large bunch of coriander, chopped
• Salt and freshly milled black pepper
• Lime wedges, to serve

Method

• Remove the outer leaves of the lemon grass and finely chop the central core. Peel off the prawn shells, and with a sharp knife remove the grey-black vein which runs along the back. Rinse and pat dry on kitchen paper.
• Heat a large pan and pour in the stock, Millac Coconut Cream, Thai fish sauce, chilli sauce and lime rind and juice. Stir in the spring onions and lemon grass, bring just to the boil, reduce the heat and simmer for 10 minutes.
• Carefully stir in the tiger prawns and half the chopped coriander. Cook for a few minutes until the prawns are cooked. Stir in the remaining coriander and adjust the seasoning if necessary.
• Serve immediately with lime wedges.

Add your own touch

Leave the prawns in their shells, cut in half lengthways, remove and discard the dark vein. This sauce is also delicious with trout, salmon, monkfish or chicken breast. Serve with Jasmine rice.

Note

Step 2 can be done in advance.