- 1 1⁄2 lbs king prawns, cooked
- 1 small onion, chopped. Half a larger onion if no small onions; preferably strong tasting
- 1 yellow chilli from our plants, quite hot - mainly de-seeded and finely chopped before processing
- 6 garlic cloves, chopped finely
- 2 heaped teaspoons ground cumin
- 2 heaped teaspoons ground coriander
- 1 heaped tablespoon cashew nuts, crushed
- 1 desert spoon fish sauce
- 1 teaspoon ginger paste
- 1 tablespoons olive oil
- 2 heaped tablespoons softened butter
Add to sauce
- 2 kaffir lime leaves
- 1 small leek - use the green as well - cut into thin rings
- 2 bay leaves
- 1 or 2 cans thin coconut milk
- salt, to taste
- sugar, to taste
- cornflour to thicken
To wrap the prawns
- Large cooked soft wraps cut into strips wide enough to wrap each prawn individually
- Put the following into your food-processor: onion, chilli, garlic, cumin, coriander, cashew nuts, fish sauce, ginger and process until you have a paste.
- Heat the oil and butter and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
- Add the coconut milk and leeks; bring to the boil, then simmer for 15-20 minutes until the leeks are cooked and the sauce has thickened just a little
- Add the prawns and warm for 2 minutes MAXIMUM; do not overcook them.
- Remove the prawns and leeks with a slotted spoon and set aside.
- Taste the sauce and add salt and sugar to your liking. Then add a enough cornflour and simmer to make the sauce a consistency of thick, double cream.
- Wrap each prawn in a strip of wrap. Do not use too much wrap and don't wrap around more that one and a half times. Include some leek inside each wrap.
- Serve three wrapped prawns with the sauce poured over. Garnish with lettuce and paprika.
Written by Super User