1 February, 2016
Prawns swimming in lemongrass, ginger and coconut milk
The star of this dish is the ginger. It gives the sauce this spicy (but not hot) flavour, slightly then lightened by the lemongrass and coconut milk, which in the end beautifully marries with crispy shrimp.
It can be an appetizer, or a main dish (depending how many prawns you want to serve per person), but in any case you need something to enjoy the sauce: bread or rice or pasta. Because the sauce is pretty delicious. It’s one of those dishes where you dip the last piece of bread to make sure to soak every drop of the sauce, or you just lick the bowl…
If you add more coconut milk, you can make it into a soup.
If you do not have lemongrass, no big deal, you can add a few drops of lemon to replace it, or just do without. But fresh ginger is a must.
Prawns swimming in lemongrass, ginger and coconut milk
Ingredients
- 20-30 fresh raw prawns, shells removed
- 1 onion, finely chopped
- 2 sticks of lemongrass, outside leaves removed, finely chopped
- 3cm fresh ginger, finely grated
- 300 ml vegetable stock
- 250 ml coconut milk
- 2 large carrots
- 1 small zucchini
- Olive oil
- Fresh cilantro, chopped
- Salt, pepper
Instructions
- Heat a pan, add olive oil and when hot add the onion, lemongrass and ginger, cook a short while until translucent.
- Add the vegetable stock and cook for around 20-30 minutes on low heat.
- During this time, using a mandoline, cut the carrots and the zucchini longways, into very thin slices.
- Using an immersion blender, mix the bouillon. The lemongrass will remain visible, but most of the onion and ginger should be well blended.
- Drain the liquid through the sieve, to get rid of any remaining chunks. Squeeze well the remaining chunks on the sieve to get the most of the aromas. Throw away what remained on the sieve, you will only use the liquid.
- Add the coconut milk to the builion, stir in well and heat for a few more minutes. Check the seasoning and add more salt or pepper if necessary.
- Add the carrots and heat for a 2-3 minutes, then add the zucchini and continue cooking for another 2-3 minutes.
- At the same time, quickly fry the shrimp on a hot, oiled pan and add to the sauce.
- Then serve immediately with fresh cilantro. Do not cook too long after adding the shrimp, careful not to overcook it!
Recipe (or the main idea) is from Saveurs magazine, where I get a lot of my inspirations.