Coconut Prawns with Chilli

Name: Coconut Prawns with Chilli
Cuisine: Thailand
Ingredients: 4 kaffir lime leaves, or 1 tsp grated lime zest; handful of mint leaves; 4 shallots, peeled; 4 kaffir lime leaves, or 1 tsp grated lime zest; 1 lemongrass stalk; 2 small red chillies; salt; 250 ml water; 2 tbsp salted peanuts, crushed; 2 tbsp Thai fish sauce (nam pla); 2 tbsp Thai fish sauce (nam pla); handful of coriander leaves; 2 tbsp lime juice; 250 ml canned coconut milk; 16 medium raw prawns

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

This is fast, simple, and comes with all those tangy tastes you love in Thai food. No time? Then use cooked prawns and add a little coconut milk to the dressing.

Ingredients

16 medium raw prawns
250 ml canned coconut milk
salt
250

Asia
Thailand
Starter
Pescatarian
Gluten-free
South East Asia

Method

Devein the prawns by hooking a thin bamboo skewer through the spine and pulling out the black thread, but don’t peel them. Heat the coconut milk, salt and water in a pan until simmering. Add the prawns and simmer for 3 to 4 minutes until they change colour. Remove and cool, then peel, leaving the tail intact.

Trim the lemongrass and finely slice the white section only. Finely slice the