Cooking with Peachy

Difficulty:

Preparation time: 45′

Servings: 4

Calories per serving: 375 kcal

INGREDIENTS:

• TIGER PRAWNS – 12 PCs. (Peeled and deveined)
• COCONUT MILK – 500 ml
• THINLY SLICED LEMON GRASS – 3 stems
• SHREDDED GINGER – 2 tbsp.
• SLICED GARLIC – 3 cloves
• SHREDDED KAFFIR LEAVES – 4 PCs.
• FISH SAUCE – 1 tbsp.
• LIME JUICE – 1 tbsp.
• GROUND MIXED PEPPER SEEDS – 1/8 tsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.
• CORIANDER LEAVES

PRAWNS STOCK INGREDIENTS:

• SHELLS FROM THE 12 PCs. TIGER PRAWNS
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.
• SLICED LARGE ONION – 1 PC.
• SALT – ½ tsp.
• WARM WATER – 500ml

PROCEDURE:

1. Peel and devein the prawns. Set aside the shells for the stock.
2. Heat a medium sized pot, add the extra virgin oil and saute the onions until soft.
3. Add the prawn’ shells and stir until good roasted. Pour in the water, add the salt, adjust to a medium heat and simmer for 30 minutes skimming off if needed.
4. Strain the stock into a bowl and bring back to heat the same pot.
5. Add the extra virgin olive oil and saute the ginger, lemon grass and kaffir leaves until fragrant. Add the garlic and stir until nicely golden brown.
6. Once spices are done, add the coconut milk, water, lime juice, shrimp stock and simmer for 10 minutes over medium-low heat.
7. After 10 minutes, add the prawns and simmer until cooked.
8. Add the ground pepper and serve garnishing with fresh coriander leaves or green onion.

Note: If you want hot spiced, just add a chopped red fresh chili or red chili powder.