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Step 1: Making the Sauce
2 large shallots
1 stalk lemongrass
1 inch ginger
1 Tbsp peanut oil
1 small Thai chilies
1/2 Tbsp. tomato paste
1/2 Tbsp. white sugar
1 c. coconut milk
1/2 lime squeezed
1/8 tsp. table salt or pinches
Method: To start the sauce, mince the shallots and the
white part of the lemongrass and set aside. Then cut
the ginger into a few big pieces.
Heat a deep sided
sauté
or fry pan over medium heat and add the oil. Then add
the shallots, lemongrass, ginger and whole Thai
chilies. Cook for 3 or 4 minutes or until the shallots
are translucent.
Next add the sugar and tomato paste, cook for a
minute, then add the coconut milk, lime juice and
salt. Bring the sauce to a gentle boil, then
immediately turn the heat down to medium low and let
simmer. Cook uncovered for approximately 20 minutes.
The sauce will reduce slightly and thicken as all of
the flavors come together.
Step 2: Cleaning the Prawns (3/4 lb
medium-sized prawns - approx. 12)
Method: While the sauce is cooking, peel and
devein the prawns. Depending on your preference, you
can either leave the tails on or remove them. Then set
the prawns aside while you finish the sauce.
Step 3: Finishing the Dish (1/4 c. sliced
bamboo shoots, 3 basil leaves)
Method: Once the sauce has reduced and thickened
slightly, add the prawns and bamboo shoots and gently
simmer for 5 minutes, or until the prawns are cooked
through.
While the prawns cook, chiffonade the basil, slice the
lime and set aside.
Once the prawns are ready, add the basil and mix
everything together. Then serve with white rice. |
