Recipe Cuisine: Thai
Theme: Soul Spicy
Prawn to be wild
By: Rowana
Ingredients
- 8 jumbo tiger prawns (whole & cooked)
- 1 tbsp of dark brown sugar
- 2 tbsp of tomato paste
- 2 tbsp of butter
- 1 tsp of chilli oil
- 1 whole lemon in quarter's
- 1 x jar of Valcom Authentic Thai Red curry paste
- Bean sprouts (Garnish)
- Coriander roughly chopped (Garnish)
- 1 tsp of Lee Kum kee chiu chow style chilli oil
- 400ml of coconut milk
- Valcom Rice paper 4 sheets (fried)
Product used in recipe
- VALCOM - CURRY PASTE RED
- VALCOM - RICE PAPER
- LEE KUM KEE - CHIU CHOW STYLE CHILLI OIL
Method
- Melt butter in a pan on low, add sugar, tomato paste and Thai curry paste let it simmer for 5mins.
- Add coconut milk, mix and let it simmer for another 5 mins.
- Add cooked whole prawns, let it simmer for a further 5 mins on medium heat.
- Serve on rice, add bean sprouts, coriander and a squeeze of lemon. Drizzle the chilli oil for an extra kick.
- Optional- fry the rice paper sheets in hot oil one at a time, it will resemble prawns crackers once fully cooked. Adds another level of texture. Enjoy!
