Quick & Easy

Thai prawns with garlic

Thai prawns with garlic



1.Shell and devein prawns, leaving tails intact.
2.Using mortar and pestle, crush coriander root and stem mixture, coriander seeds, peppercorns and garlic to a paste.
3.Combine prawns and coriander paste in large bowl with half of the oil. Cover; refrigerate 10 minutes.
4.Heat remaining oil in wok; stir-fry prawn mixture, in batches, until prawns are changed in colour. Remove from heat; stir sprouts and chopped coriander through stir-fry. Serve sprinkled with fried shallot, fried garlic and coriander leaves.

Fried shallot (homm jiew) and fried garlic (kratiem jiew) are used as condiments on the table or sprinkled over cooked dishes. Both can be purchased canned or in cellophane bags at Asian grocery stores; once opened, leftovers will keep for months if tightly sealed. Make your own by slicing shallots or garlic thinly and shallow-frying in vegetable oil until golden-brown and crisp.


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