Thai Garlic Prawns

Categories: Thai | Seafood

Serves: 4 Servings

Ingredients:

Stephen Ceideburg
8 Cloves Garlic, Crushed
2 tb Minced Corriander Root
2 tb Fish Sauce
1 1/2 tb Brown Sugar
1/2 ts Sugar
1 1/4 lb Cleaned Prawns
Oil For Frying

Instructions:
Spanish garlic prawns are yesterday's fashion, but are
still so enjoyable that most of us are prepared to eat
them and to hell with friends and colleagues next day.
Perhaps the vast quantity of coriander root in this
Thai version has magical properties because the
after-math doesn't seem to be severe.

Prepare a marinade by mixing together 8 crushed cloves
of garlic, 2 tablespoons washed and minced coriander
root, 2 table- spoons fish sauce, 1.5 tablespoons
brown sugar and 1/2 teaspoon pepper. Add 500 g of
shelled and cleaned prawns and leave to marinate for
15-30 minutes.

Heat 2 tablespoons oil in a frying pan, add the prawns
and their marinade and stir-fry for 3-4 minutes or
just until the prawns are pink. Stir in the juice of a
lemon and serve immediately with rice and sliced
tomatoes and cucumber.

From an article by Meryl Constance in The Sydney
Morning Herald, 7/20/93. Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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