Ingredients
400 g large prawns with tails (14 ounces)
2-3 red chillis without seeds
2 large cloves garlic, crushed
2 shallots
Zest of 2 limes
2 tablespoons freshly grated ginger
2 teaspoons powdered coriander
2 teaspoons powdered cumin
2 tablespoons oil
1 tin coconut milk
60 g salted cashew nuts (2.4 ounces)
4 slender leeks, finely cut
200 ml peas (7 fluid ounces/0.8 cup)
1 teaspoon sugar
1 teaspoon fish sauce
Fresh basil
Method: Blend or chop the chillis, garlic, shallots, lime peel, ginger, coriander, powdered cumin and the oil to a smooth paste (the more chilli, the stronger).
Stir-fry the herbs and spices in a little more oil for approx. 1 minute.
Add 1 tablespoon coconut milk and stir-fry until it begins to separate.
Add the prawns and stir-fry for 1 minute.
Add the remaining coconut milk, leeks, peas and cashew nuts and cook for 3 minutes.
Season to taste with sugar and fish sauce.
Sprinkle with fresh basil and serve with boiled rice, preferably jasmine rice. Recipe courtesy of Scanpan. http://www.scanpan.dk |
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