This is a dish inspired by one of my many visits to Bangkok where I frequently conduct food promotions for the Oriental Hotel. Working with their superb Thai chefs, I was able to learn the essentials of their rich and aromatic cuisine. One of my favourites consists of prawns and lemon grass, a very popular standard for their luncheon buffet.
Their version is made in a quite unusual brass wok. Your usual wok will do nicely, however. Note that, rather than being stir-fried, the prawns are simmered, and in coconut milk at that. The delicate taste of the prawns benefits from such tender care. The result is a hearty, satisfying main dish, redolent of chillies and garlic. It goes well with plain rice.
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns and pat them dry with kitchen paper.
Peel the lemon grass stalks to reveal the tender, whitish centre and crush with flat of a knife. Cut it into
Combine the chilli, coriander, garlic and shallots in a blender or food processor with
the reserved coconut milk and
© 1996 Ken Hom. All rights reserved.