1 piece ginger (2), peeled and coarsely chopp
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
4 ripe tomatoes, coarsely chopped
4 cup fish stock
1 tbsp fish sauce (nam pla)
1/4 tsp cayenne
4 cup coconut milk
24 prawn tails
3/4 cup cilantro, finely minced
1/2 cup parsley, finely minced
Directions
Place the ginger, onion, red pepper and tomato in the food processor
until smooth. Transfer to a heavy casserole and cook at high heat,
stirring, for 3-4 minutes, Add the fish stock, fish sauce and
cayenne, and stir to mix well. Bring to a boil, turn the heat down
and simmer for about 10 minutes. Add the coconut milk and prawns and
cook on hihg heat stirring, for about 3 minutes. Turn down to a
simmer and cook anothe 3 minutes. Stir in the cilantro and parsely
before serving. Taste and adjust seasonings by adding more fish sauce
and cayenne.
Nutritional info: 539 cal; 29g pro; 20g carb, 41g fat (65%)
Source: Kitchen Tropicale Miami Herald, 3/7/96 formatted by Lisa
Crawford, 6/22/96
Servings: 8 servings
Australian Prawns Recipe brought to you by Recipe Ideas
Categories: Australian; Fish; Seafood
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into the far past, at least as far into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient cookbooks were just simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he informs us how the ancient chefs used a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. Continuing our culinary historical journey, we find two recipe books published in the 14th Century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that appears on menues today, but rather accounts of the types of food on the tables of the rich and powerful of the period. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, including coriander, basil and rosemary. The introduction of these new foods and spices caused an increase in books on cookery, some of which are now in private cookery archives. When we get to the twentieth century, cook books were in great demand, as a result of more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Australian Prawns recipe.
