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Australian prawns

Yield: 8 Servings

Ingredients:

• 1 Piece ginger (2"); peeled -and coarsely chopped
• 1 lg Onion; coarsely chopped
• 1 Red bell pepper; coarsely -chopped
• 4 Ripe tomatoes; coarsely -chopped
• 4 c Fish stock
• 1 tb Fish sauce (Nam pla)
• 1/4 ts Cayenne
• 4 c Coconut milk
• 24 Prawn tails
• 3/4 c Cilantro; finely minced
• 1/2 c Parsley; finely minced

Instructions:

Place the ginger onion red pepper and tomato in the food processor until smooth. Transfer to a heavy casserole and cook at high heat stirring for 3-4 minutes Add the fish stock fish sauce and cayenne and stir to mix well. Bring to a boil turn the heat down and simmer for about 10 minutes. Add the coconut milk and prawns and cook on hihg heat stirring for about 3 minutes. Turn down to a simmer and cook anothe 3 minutes. Stir in the cilantro and parsely before serving. Taste and adjust seasonings by adding more fish sauce and cayenne. Nutritional info: 539 cal; 29g pro; 20g carb 41g fat (65%) Source: Kitchen Tropicale Miami Herald 3/7/96 formatted by Lisa Crawford 6/22/96

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