John Myers
Contents
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Ingredients
For the prawns
- 200 g Shallots
- 4 piece Lemongrass sticks
- 100 g Ginger
- 2 piece Garlic cloves
- 2 piece Red chili peppers
- 2 teaspoon Jaipur curry
- 1000 Milliliters Poultry stock
- 1200 Milliliters Coconut milk
- 40 g Palm sugar
- 6 tablespoon Fish sauce
- 300 g Peanut butter
- 8 piece Lime leaves
- 6 tablespoon Tamarind pulp
- 1 piece Lime
- Salt
- 10 piece King prawns
- 3 piece Garlic cloves
- 4 tablespoon Butter
- Pepper
- Sea salt
- Chili
Instructions
- Heat peanut oil in a saucepan, sauté shallots, lemongrass, ginger, garlic and chilli in it until colorless. Dust with the Jaipur curry and top up with poultry stock and coke milk. Add the palm sugar, fish sauce, and peanut butter, bring to the boil and reduce for 10 minutes. Add the lime leaves, tamarind pulp and lime juice, bring to the boil and then remove from the hotplate. Then let it sit for 10 minutes.
- Now mix the soup with a hand blender and pour through a fine sieve. Mix again and pour through a hair sieve or a strainer. Finally, add salt to taste, bring to the boil and use the hand blender to froth up again for serving.
- Heat the butter in a pan, fry the prawns so they get a nice red color, 2 minutes on each side. Add the garlic and season to taste.
- Arrange the soup in deep plates. Stick 2 prawns on a skewer and place on the edge of the plate.
Nutrition
Serving: 100gCalories: 140kcalCarbohydrates: 6.6gProtein: 4.7gFat: 10.6g
