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Thai Style Lemon Coconut Prawns

I'm so proud of myself and B. Tonight we managed to replicate one of our favourite restaurant dishes on the first go.

Illawong 's Sweet Chilli Thai's Lemon Prawns are delicious with a creamy coconut and lemon sauce. As I was riding home on the train today I gave some thought as to how I could cook the prawns I had defrosted for dinner. I knew I had a lemon and a can of coconut milk but I knew something was missing, something salty. As I peeled the prawns B gave me the final ingredient: stock made from the prawn heads and shells. So here is the recipe in full:

  • 10 or so prawns
  • half tin of coconut milk
  • half a lemon
  • lemon zest
  • half a cup of stock made from prawn heads and shells (render it down to this amount)
  • teaspoon of sweet chilli sauce
  • 2 tablespoons of sugar
  • salt to taste
  • vegetables such as beans, sliced carrot, red capsicum.
  • 2 sliced spring onions to garnish
  • pinch of nutmeg

Peel and de-vein the prawns and use the remains to make stock. Add all the ingredients bar the prawns and vegetables into a pan, stir and simmer until the sauce renders down a little. Add in the vegetables, then the prawns and cook. Serve with jasmine rice. Easy!