Tuesday, February 26, 2013



1tsp garlic, minced
3tbsp onion, minced
½ tsp. ginger grated
1tbsp. lemongrass, thinly sliced
3tbsp. cooking oil
½ tsp. curry powder
¼ tsp. turmeric powder
½ kilo prawns, shelled, deveined and tail on
1 cup thick coconut milk
2 tsp. lemon juice
3tbsp. chili sauce
1 tbsp. Thai fish sauce


1 piece halved coconut
1piece finger chili (sili sigang)
2tbsp. cilantro leaves


Sauté garlic, onions, ginger and lemon grass in cooking oil.
Add curry powder and turmeric powder.
When fragrant, add prawns and cook until changes in color.
Take out prawns and set aside.

Add thick coconut milk, lemon juice, sweet chili sauce, and Thai fish sauce.
Add back prawns.
Season with salt and pepper.

Put the prawn mixture in the coconut shell and garnish with sili sigang cilantro.

SKILL BOOSTER –taking out prawns prevents it from getting overcooked and rubbery.

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