Thai Marinated Fragrant Prawns - Thermomix Recipes from Steph

Thai Marinated Fragrant Prawns

Ingredients

4cm piece ginger

2 stalks lemon grass, white part only

2 cloves garlic

2 red chillies

Handful fresh coriander leaves

150g light soy sauce

50g olive oil

1 tbsp palm sugar

Juice 2-3 limes or to taste

Up to 40-50 fresh prawns peeled and de-veined

1L boiling water

Garnish:

Fresh coriander leaves, sliced red chillies and thin lime wedges

Method

Place ginger and lemon grass into TM bowl and mince finely for 8 seconds on speed 8.

Add garlic, chillies, coriander, soy sauce, olive oil, palm sugar and lime juice and mix for 8 seconds

on speed 6.

Lay prawns into a flat ceramic dish and pour marinade over. Allow to marinate for at least 1 hour.

Drain prawns and divide between Varoma dish and tray. Set aside.

Pour water into TM bowl and set Varoma into position. Cook for 15 minutes at Varoma

temperature on speed 3 or until all prawns are cooked. (Time may vary based on quantity and

size of prawns.)

Serve immediately garnished with coriander, sliced fresh chillies and additional lime wedges.

Tenina’s Tips

Deciding on whether to cook prawns with the head and shell on or off is a

personal decision. If you choose to cook without the shell, you will find the shell

is a little easier to remove if the prawn is still slightly frozen. However, fresh

prawns will always have more flavour than frozen. First remove the head by

twisting it off. Next remove the legs, then, holding the prawn by its tail, pull the

shell from the body. At this point you can choose to de-vein the prawn. This is

done by taking a thin, sharp knife and running it along the vein. Run the prawn

under cold water and the vein should wash away.

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