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Prawns and eggs in coconut sauce
Preparation time : 15 minutes,
Cooking time : 20 minutes
Serves : 4
Ingredients
550g / 1 ¼ lb peeled large prawns
5 macadamia nuts, chopped
3 red chillies, seeded and chopped
1 small onion, chopped
2 garlic cloves, chopped
½ teaspoon dried shrimp paste
2 teaspoons ground coriander
1 teaspoon grated root ginger
2 tablespoons oil
3 ripe tomatoes, chopped
Salt
1 bay leaf
150 ml / ¼ pint water
150 ml / ¼ pint thick coconut milk
4 hard boiled eggs, halved
75g / 3 oz mange tout, trimmed
Method
Halve and de-vein the prawns. Put the macadamias, chillies, onion, garlic, shrimp paste, coriander and ginger in a liquidizer or food processor and puree. Heat the oil in a wok or a frying pan and fry the paste for 1 minute, stirring constantly. Add the prawns, tomatoes and salt to taste. Stir, cover and simmer for 2 minutes. Stir in the bay leaf and water. Increase the heat and boil, uncovered , 5 minutes. Lower the heat, add the coconut milk and eggs and simmer for 8 minutes. Add the mange tout and simmer for 3 minutes.
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