Prawns / Shrimp in Rich Coconut Sauce

Product :paprika
Category : rices
Nº of Portions :6
Origin : Indonesia
Source : From the book ?THE RICE BOOK? by Sri Owen

Method :
Blend all the ingredients for the paste until smooth. In a saucepan, bring this paste to the boil and cook it for 4 minutes, stirring continuously. Add the hot water, lemon grass, and kaffir lime, lemon or bay leaves. Bring the mixture back to the boiland simmer gently for 20 minutes. Add the tomatoes and the creamed coconut; stir to dissolve the coconut. Simmer and stir for 2 more minutes. Adjust the seasoning. Up to this point, the sauce can be made up to 24 hours in advance and kept in the fridge (but it cannot be frozen). When you are ready to serve the prawns/shrimp, bring the sauce to a rolling boil, stir it, and put in the prawns/shrimp (which must be totally thawed, otherwise harmful bacteria may survive the brief cooking). Simmer the prawns/shrimp for 4 minutes only- any longer and they will become tough and tasteless. Discard the lemon grass and leaves. Serve hot with rice, accompanied by stir-fried vegetables or a salad.
Advice :
420 ml hot water
5 cm piece of fresh lemon grass
2 kaffir lime leaves, or lemon or bay leaves
2 ripe tomatoes, peeled and chopped
112 g creamed coconut, chopped 1 kg frozen king prawns/jumbo shrimp, thawed completely

For the paste:

3 shallots or 1 small onion, chopped
2 cloves garlic
5 cm piece of fresh ginger root, pelled and sliced
3 large red chillies, de-seeded and chopped
1 teaspoon shrimp paste (optional)
2 candle nuts or macadamia nuts or blanched almonds chopped (optional)
1 teaspoon ground coriander
1 teaspoon paprika
˝ teaspoon salt, or more to taste
1 tablespoon tamarind water or lemon juice
2 tablespoons olive or peanut oil
2 tablespoons cold water

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