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
Food historians have proved the existance of recipes back into distant history, certainly as far into history as pharonic Egypt, and maybe further still. However, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
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We hope you enjoy this Australian Prawns recipe.
