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
Fresh coriander leaves, sliced red chillies and thin lime wedges
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.
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.