Sauteed prawns in lemongrass and coconut sauce is a traditional Chinese recipe often served at holiday parties and important banquet dinners as an appetizer. Combining fresh prawns with homemade coconut milk, sugar, salt and the typically Chinese ingredients candlenuts and red chili, prawns in coconut sauce is a spicy but satisfying dish. Served over a bed of steamed white rice with a glass of crisp, dry white wine or Chinese beer, prawns in lemongrass and coconut sauce makes a perfect light dish for a summer evening.
Instructions
1. Squeeze the grated coconut over a small mixing bowl using muslin fabric to collect coconut milk. Set this aside. Add water to the grated coconut and squeeze again. Collect this coconut milk in a separate bowl.
2. Combine the shallots, garlic, candlenuts, red chili and lemongrass in a food processor. Blend until the mixture becomes a fine paste.
3. Heat the cooking oil in a wok and fry the contents of the food processor for two to three minutes or until the oil separates. Add the salt, sugar and half of the first batch of coconut milk. Cook for an additional one to two minutes.
4. Add the prawns and stir over medium-high heat for two to three minutes or until the prawns begin to change color.
5. Add the long beans and stir in the second batch of coconut milk. Cook for five to seven minutes or until the beans are tender. Pour in the rest of the coconut milk and simmer over low heat for five to seven minutes. Serve immediately.
Tags: coconut milk, coconut sauce, minutes until, batch coconut, batch coconut milk, candlenuts chili, coconut milk Cook
