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Recipe for :

Hub "Thai" Prawns
 
This 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!"

Ingredients 

24 Raw Tiger Prawns with shells (or mixture of prawns of your choice)
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

Method

Prepare all your ingredients before you start.

  1. 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.
  2. Chop small the pepper, chilli and spring onions. Slice mushrooms thinly and crush garlic.
  3. 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.
  4. 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 to thicken.
  5. Add prawns (I chop mine into pieces to make them go further) and simmer until they turn pink (1 or 2 minutes).
  6. 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)
  7. Serve with basmati rice.

Serves 2

 
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