Name: Coconut Prawns
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 tablespoon seeded and chopped fresh red chilli; 900 ml (1½ pints) groundnut oil; 400 ml (14 fl oz) tinned coconut milk; ½ teaspoon freshly ground black pepper; 2 tablespoons finely chopped garlic; Plain flour, for dusting; 450 g (1 lb) raw prawns; 1 teaspoon salt; 1 tablespoon lime juice; 1 stalk lemon grass; 2 eggs, beaten; 2 tablespoons finely chopped shallots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

The coconut milk should alert you to the Thai origins of this recipe. It is a delicious treat that relies on the prawns marinating long enough to absorb the various aromatic flavours of the marinade. That being accomplished, the results are an extremely tasty platter that can serve as a main course or a wonderful opener. It is easy and quick to cook in the wok and makes lovely, exotic eating.