Crafts and Life

Ingredients

2 teaspoons finely grated lime zest
2 tablespoons lime juice
450g/1 lb prawns, peeled weight
1 tablespoon sunflower oil
1 teaspoon sesame oil
225 ml/7.5 fl oz canned coconut milk
2 teaspoons light soy sauce
salt and freshly ground black pepper
2 teaspoons chopped lemon grass
To Garnish
chopped lemon grass
2 teaspoons sesame seeds
coriander leaves

Method

Put the lime zest and juice into a dish then add the prawns.  Cover the dish and leave for one hour in the refrigerator.  Turn over once or twice.

Heat the oils in a frying pan or wok, add the prawns and cook for 2 minutes.  Pour in the milk and soy sauce and heat for 1 minute then stir in the seasoning and lemon grass.

Serve in a border of cooked rice and top with the lemon grass, sesame seeds and coriander.

Variation: up to 300 ml/10 fl oz coconut milk can be used to give a more liquid mixture.

Serves 4 – taken from "A Century of British Cooking" by Marguerite Patten

Labels: Oriental, Prawns