Australian Prawnsethnic, seafood 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 tablespoon fish sauce (nam pla) 1/4 teaspoon cayenne 4 cup coconut milk 24 prawn tails 3/4 cup cilantro; finely minced 1/2 cup parsley; finely minced 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 |
