Wednesday, March 20, 2013


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

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

1. Sauté garlic, onions, ginger and lemongrass in cooking oil.
2. Add curry powder and turmeric powder.
3. When fragrant, add prawn and cook until it changes in color.
4. Take out prawns and set aside.
5. Add thick coconut milk, lemon juice, sweet chili sauce and Thai fish sauce.
6. Season with salt and pepper.
7. Put the prawn mixture in the coconut shell and garnish with sili sigang and cilantro.

Skill booster-  taking out the prawns prevents it from getting overcooked and rubbery.

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