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Number of serving: 4
Preparation time: 5 minutes (+15 minutes
marinate)
Total Cooking time: 6 minutes
Ingredient A:
2 teaspoons finely chopped lemon grass stalk (soft center part)
250g cooked prawns, peeled
1 red chili, thinly chopped, remove seed
1 teaspoon finely grated lime zest
2.5cm piece fresh root ginger, peeled and grated
Ingredient B:
2 lettuces, pull out the leaves
2 scallion, trimmed and diagonally sliced
25g roasted peanuts, coarsely chopped
Coconut sauce ingredient:
2 tablespoon unsweetened coconut, shredded
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
Method:
Mix well ingredient A, toss to coat the prawn. Put in the
refrigerator to marinate for 15 – 30 minutes. For the coconut sauce,
Put the grated coconut in a wok or frying pan and dry fry for 3 minutes
over low heat or until golden brown. Remove from the pan set aside. Add
the remaining sauce ingredient and 4 tablespoons of water into the pan.
Simmer for 3 minutes over medium heat. Remove from the heat. Set aside.
Pour the sauce over the prawns and slightly mix. Arrange the lettuce
leaves on a serving plate. Pour the mixture onto the lettuce leaves,
shower with peanuts and scallion. Ready to serve.
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