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
3 tablespoons lime juice
4 tablespoons canned coconut milk
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 don’t 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
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.