Thai Style Prawns [Shrimps] Stir-Fry
Although I experiment a lot with cooking new dishes, sometimes when I find a meal we love, I tend to make it often and don’t look for other options. So when I buy prawns [shrimps] and think how I should cook them, I often go back to my Pasta with Prawns recipe. It is quick, easy to make and delicious. But I do realize that by continuing to choose this yummy but safe option, I may not cook a really wonderful but other Prawn dish.
So when I bought shrimps last time I decided to cook them differently: slightly spicy in a coconut sauce. The meal took only minutes to prepare (I think the jasmine rice took longer to cook!) and was very, very good. So it is a perfect dinner idea on a busy evening but it could easily be served for a dinner party with another stir-fry as well.
INGREDIENTS (for 4 portions):
500g prawns, without heads, shells and intestines,
1 tin (400ml) coconut milk,
0.5 red chilli (without seeds), thinly sliced,*
5cm piece of ginger, peeled and grated,
5cm lemon grass stalk (without the hard outer leaves), chopped,
- Put all the sauce ingredients to a food processor, add 3 tbsp of coconut milk and process until you end up with a smooth paste.
- Heat the oil in a wok or a large frying pan, add the prawns and stir fry for 2–3 minutes; remove from the wok.
- Put the sauce and the rest of the coconut milk to the wok and bring to boil.
- Stir in the fried prawns, heat up and adjust seasoning.
- Serve with cooked jasmine rice.
* You can use more chilies, if you prefer this dish to be spicier.
This dish is inspired by a recipe from “The Complete Wok & Stir-Fry Cookbook”
Originally published at www.tastesofhealth.eu on August 19, 2015.