Home | Seafood
Ingredients: • 700 g (1 ½ lbs) large fresh prawns, peeled and deveined, tails intact • 1 tablespoon freshly squeezed lime juice • bamboo skewers, soaked in water Spice Paste: • 4 candlenuts, dry roasted until golden brown • 3-4 red finger-length chillies • 1 kaffir lime leaf, sliced • 1 cm ( ½ in) aromatic ginger (kencur) or galangal, peeled and sliced • 5 shallots, peeled • 3 cloves garlic, peeled • ½ teaspoon dried shrimp paste, toasted • 2 teaspoons palm sugar or dark brown sugar • ½ teaspoon salt • 2 tablespoons oil • ¼ cup (60 mL) thick coconut milk Preparations: 1. Place the peeled prawns in a bowl, toss with the lime juice and set aside to marinate 2. To make the Spice Paste, grind the candlenuts in a spice grinder or blender briefly until coarsely ground. Add chillies, lime leaves, aromatic ginger, shallots, garlic, shrimp paste, palm sugar or brown sugar and salt, then process to a smooth paste (add a little of the oil if needed to keep the mixture turning) 3. Heat the oil in a small pan and add the Spice Paste. Cook over medium heat, stirring frequently, until the mixture is fragrant, 4-5 minutes. Add the coconut milk and bring to a boil, stirring constantly. Simmer 2 minutes, then transfer to a bowl to cool 4. When cool, add the prawns and toss to coat well. Set aside to marinate for at least 30 minutes. Thread 2 to 3 prawns onto each bamboo skewer 5. Barbecue or grill the prawns for 2 minutes on each side, until lightly browned. Serve hot. Serves: 4 Preparation time: 25 mins. Marinating time: 30 mins. Cooking time: 15 mins.
Periplus
