Lemongrass Prawns or ShrimpMake on Fresco
Oddly, this is a recipe from a cooking class I did whilst in Vietnam recently and I have tweaked it, based on what I had in the fridge already...funnily enough, it tasted absolutely spot on! So...although we are using Thai Green Curry Paste, it is totally legit with the Vietnamese flavours as well. Given the neighborhood, I guess I shouldn't be surprised. You will love it too I think. It is very Aussie to mingle our flavours this way and you could certainly do this on the BBQ (yes in the foil pack) for an even smokier more authentic flavour.
We used banana leaves to wrap our parcels, so...if you have them handy? Please don't forget to tag me in any pics you take of this, especially if you banana leaf it!
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- 250 Grams prawns or shrimp, shelled and de-veined
- 60 Grams Thai Green Curry Paste or any curry paste of your choice Recipe
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Handful fresh coriander or cilantro leaves, chopped
- 2 Pinches pink salt flakes BUY
- 2 Pinches black pepper freshly cracked
- 1 Teaspoon raw caster sugar BUY
- 2 limes
Preheat oven grill to 220°C. Line a baking tray with baking paper and set aside.
Place a sheet of foil on the bench, place a smaller sheet of baking paper on top. This will form your parcel.
Place the Thai green curry paste and EVOO into the Thermomix bowl and blend 10 sec/speed 6. Scrape down sides of bowl. Add coriander leaves.
Add the shrimp and stir to combine 4 sec/Reverse/speed soft.
Pour shrimp mixture onto the baking paper and wrap it up into a parcel, ensuring the foil is on the outside.
Place onto lined baking tray and into the oven for 20 minutes, or until shrimp is cooked. Turn the parcel over after 10 minutes
To make the dipping sauce, combine salt, pepper, sugar and juice of 1 lime in a small bowl and stir well.
Serve with steamed rice, lime wedges, and the sauce on the side.
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