Thank you all for your kind words and support. They have motivated to write another blog today – this time an aromatic Vietnamese prawns meal. One of my personal favourites!! I can’t remember where I originally sourced the recipe, but it is quick and simple. The standing time in the fridge allows you time to get the rest of the meal done.
30mls sunflower oil
1 cup coconut milk
2 teaspoons fish sauce (Nam Pla)
Fresh lime juice (to taste)
24 raw, large tiger prawns, peeled and deveined
1 red onion, finely chopped
1cm piece of fresh ginger, peeled and grated
1 piece lemon grass, cut finely (remove hardest outer layer first)
2 cloves fresh garlic, minced
1/2 fresh chilli deseeded and finely chopped (how hot do you like it? adjust accordingly)
Pinch of saffron
1/2 teaspoon dry coriander powder
To Taste add at end:
Good grind of black pepper
1. Place the marinade mix in a pot (large enough for the prawns too,) and add the sunflower oil to it.
2. Add the cleaned prawns and toss well to coat.
3. Cover and stand in a fridge for an hour.
4. Remove the prawns to a bowl and bring marinade mix very gently to the boil.
5. Add the coconut milk and stir while you gently simmer for a minute or two
6. Add the prawns back to the pot and cook through on medium heat – 3-4 minutes.
7. Add the salt, pepper, fish sauce and lime juice, tasting to adjust the quantities
7. Finally, serve on a bed of steaming jasmine or basmati rice and garnish with several sprigs of fresh coriander
Ohh, be prepared for compliments. This is a heady and fragrant dish popular with prawn lovers.