Our recipes

Ingredients

• 400g jumbo white tiger prawns
• Salt, white pepper
• 2 chillis
• 100g coconut milk
• 2 shallots
• Ginger (approx. 2 cm)
• 3 tbsp vegetable oil
• 1 tsp sesame oil
• 2 tbsp soy sauce
• Curry powder
• Coarse sea salt
• 1 clove of garlic
• Juice of 1/2 lime

Preparation

Defrost the prawns, wash them and pat them dry, and season with lime juice, salt and pepper. Remove the seeds from the chilli and cut it into thin pieces. Peel and finely cut the shallots, garlic and ginger. Heat the oil in a pan, sauté the shallots, ginger, garlic and chilli. Add the coconut milk and season to taste with the curry powder, soy sauce, salt and pepper and boil up. Fry (or grill) the prawns in oil in a pan for approx. 5 mins each side. Serve the prawns with basmati rice or white bread.