Australian Prawns Recipe

Ingredients

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 trace the history of recipes far back into antiquity, in fact as far as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cookbooks were just primitive pictorial instructions for food preparation.

As we move into Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient Romans made use of a good variety of spices, including a few that are still present in modern kitchens like bay, rue and asafoetida.

Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including coriander, basil and rosemary. These new foods and tastes was responsible for an eruption in books on cookery, some of which are now in academic collections.

By the advent of the 1900s, cook books are starting to become popular due to increased literacy, more leisure time and being a little richer.

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We hope you enjoy this Australian Prawns recipe.

 


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