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" A quick and easy to cook fish dish with spicey Asian flavours. "

Charlotte's Thai Chilli Prawns

Added on Mon Oct 15 2007

Views 1054

The Basics

• Dish: Main Course
• cuisine: Thai and SE Asian
• Serves: 2...
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 25 mins

Ingredients

• ½ Lemon Grass
• 1 Red Chilli
• 1 - 2 Finely chopped Garlic Cloves
• ½ Lime
• 1 Tin of Chopped Tomatoes (400gms)
• To taste -  Black Pepper (freshly ground)
• 1 Packet of Prawns (frozen are fine but de-frost!)
• Enough Coriander
•  Rice of choice (sticky rice is good)

Method

Use a medium sized saucepan. Deseed and finely chop the Red Chilli. Likewise finely chop the Lemon Grass after removing the bottom and outer skin. Add this to the finely chopped Garlic and fry slowly in some Olive Oil and occasionally turn.
Add the tin of Tomatoes and the juice of 1/2 a Lime and simmer to reduce on a low heat.
After 10 to 15 minutes (or as necessary to make the sauce not too thick and not too thin!) you can put to one side until you are nearly ready to eat.
Remove the stalks and chop enough Coriander to allow for a generous sprinkling on each serving (keep to one side).
Whist cooking your rice, bring your sauce back to simmer and then add in your Prawns. Cook for only a further 2 minutes and you are ready to serve.
Spoon "Charlotte's Thai Chilli Prawns" and sauce onto a helping of rice and sprinkle the fresh Coriander on top.
Enjoy! ... on its own or with a chilled glass of white wine from the Alsace!