Monday, March 22, 2010

Thai Prawns with Lemon Grass

I have been craving spicy foods. That part about these few months wasn't a myth. I usually love simple continental fare but these days its mostly Indian and Thai. Now that I am over my meat and fish aversion I can cook them again. I was thinking of what to do with the prawns I had brought and I rembered the Thai curry paste lying in the cupboard. I usually have a stalk or two of lemon grass in my freezer. They are absent from the shelves most days in the supermarket so when I do find them, I buy in bulk. They freeze really well and last for 2-3 months easily.
Thai Prawns with Lemon Grass
You will need enough prawns for two people. Never purchase prawns that are curled up. They are not fresh.
Red Thai Curry Paste, about 1/2 tbsp for 12 prawns.
1/2 tsp Fish Sauce
1 tsp Soy Sauce
Fresh garlic, ginger, coriander and lemon grass
Salt, Red chilly powder/ flakes as per taste
Lemon juice and Lemon rind
Marinade the prawns for 15 minutes in a few drops of lemon juice, soy sauce and fish sauce.
Heat 1 tsp sesame oil or vegetable oil. Add thinly sliced fresh ginger, garlic and lemon grass.
Saute for 2 minutes. Add red thai curry paste. Cook for a minute. Add the plump pink prawns, red chilly. Cook for 7-8 minutes till prawns are done. Squeeze a few drops of lemon juice on top. Grate rind of half a lemon on top. Sprinkle chopped coriander leaves. Serve.

2 comments:

The knife said...

Hey this is nice... my sort of cooking. Cholesterol sensitivity migh make me try it with chicken though. The tip on prawns was useful. Any tips on how to prevent water from coming out and flooding the pan when one fries prawns?

Shuchi N Gupta said...

Hi, Shallow fry the prawns at very high temperature. This way you will sear and seal the skin while inside of the prawn continues cooking.