is a Hub-UK
recipe. I have always been keen to experiment
with new ingredients but at the last moment you
get a bit wary in case things go wrong. The arrival
of Crazychef with his love of chillies and the
Thai influences in some of his recipes led me
to throw caution to the wind and go experimental.
Result - the dish you see below. Certainly a dish
to eat, sit back and say "Wow!"
24 Raw Tiger
Prawns with shells (or mixture of prawns of
1/2 yellow pepper
Bunch Spring onions / scallions
1 red chilli
4 medium mushrooms
5 cloves garlic
300 mls fish stock
2 tsps Thai Fish sauce
3 tbsps Coconut Milk
Prepare all your
ingredients before you start.
- Shell the prawns
and put all the heads and shells in a pan
with your fish stock. Bring to boil and simmer
for 10 - 15 minutes. Drain through sieve.
Keep stock to one side.
- Chop small the
pepper, chilli and spring onions. Slice mushrooms
thinly and crush garlic.
- In wok heat
1 tbspn olive oil and add garlic, pepper,
chilli and spring onions. Sauté for 2 to 3
minutes and then add mushrooms. Sauté for
another 3 minutes.
- Add fish stock
and bring to boil. Add Thai Fish sauce. Simmer
for 10 minutes and then increase heat in order
to reduce liquid by half or until starting
- Add prawns (I
chop mine into pieces to make them go further)
and simmer until they turn pink (1 or 2 minutes).
- Add coconut
milk and bring back to boil. (If sauce is
too runny at this stage add a little thickening
agent rather than boiling rapidly as you will
make your prawns tough)
- Serve with basmati