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!