Coriander Prawns
How delightful are prawns loaded with garlic and coriander – certainly a marriage made in heaven.
This wonderful garlic, coriander sauce works well also with whole or fillet of fish – hamour or salmon. Do view my two other recipes using this flavoursome sauce:
By the way, this recipes also works well when baked in the oven: just whizz up the sauce in the food processor, place the prawns in a lightly oiled, oven proof baking dish, pour over all the sauce and cover with tin foil. Bake in a moderate oven 180ºC (for say 45 minutes) and serve hot with a sticky white rice.
6
10 minutes
20 minutes
Stove top cooking
Ingredients
-
2 kg whole fresh prawns- cleaned and shucked (heads, black thread and shells removed) or defrosted if frozen
-
Sauce
-
1 large bunch fresh coriander- stalks removed
-
16 cloves of garlic- skin removed
-
Large piece of root ginger- grated
-
250ml fresh lime juice- approx 4 large limes
-
400ml sesame oil
-
2 tsp salt
Instructions
-
Prepare prawns:
-
01 Ask fishmonger to clean and prepare prawns (Shucked as is the correct term) or use frozen but defrosted.
-
Prepare sauce:
-
02 Place all ingredients in a food processor and pulse to a smooth puree.
-
To cook:
-
03 Using a large wok heat up a small amount of sesame oil and when smoking hot add the prawn and coriander mixture all at once. Cook very quickly until prawns nicely pink.
-
04 Serve immediately to the table either in the wok or individually garnished with heaps of fresh limes and crusty bread to soak up all the delicious juices.
Notes
Try not to over cook at the final stage as the prawns can become tough and loose their distinctive taste.
