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Ken Hom  

Featured Recipe

Two-Minute Coconut Prawn Appetizer


8 ounces (225 g) large raw prawns (about 8)
2 tablespoons plus
1 teaspoon salt
2 teaspoons sugar
Freshly ground five-pepper mixture (see below) or black pepper
3 tablespoons lime juice
4 tablespoons canned coconut milk

The Garnish

3 tablespoons finely sliced shallots
2 small fresh red Thai Chiles, coarsely chopped†††††

Peel the prawns and discard the shells.† Using a small, sharp knife, remove the fine digestive cords.† Rinse the prawns in cold water with a tablespoon of salt.† Drain and repeat.† Rinse well and pat dry with paper towels.

Combine the prawns with the remaining salt, sugar, pepper, and lime juice.† Mix well.† Arrange the prawns on a small platter.† Pour the coconut milk over the prawns.† Microwave on high (100% power) for 2 minutes.† If you donít have a microwave, set up a steamer or put a rack into a wok or deep pan and pour in 2 inches (5 cm) of water.† Bring the water to a boil or a high heat and lower the prawns into the steamer or onto the rack.† Steam for 3-4 minutes, while heating the coconut milk in a separate pan.

Remove the prawns and pour over the coconut milk if you have steamed them, garnish with shallots and chiles and serve immediately.†††

Five-pepper Mixture or five-peppercorn mixture is a fragrant aromatic mixture of whole black, white, pink and green peppercorns, and allspice berries.† Available in supermarkets, this mix, freshly ground, gives food a wonderful tasty touch.† It is popular with fusion cooks and chefs because it bestows an added dimension to recipes.

Wine Recommendations by Wine.Com:

1998 Seaview Brut, Australia


1999 Bonny Doon Malvasia Bianca, Monterey County, California



Cookbook available in August 2000.
Call 1-800-308-4286 for more information.

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