Thursday, 14 March 2013


Spicy King Prawns is the most popular ‘panic dish’ in our house.  Almost everything in it is dried, tinned or sitting in a jar in the cupboard, so it’s a quick dish to throw together when money is tight. 

All you’ll need to get hold of is some lemongrass, some fresh ginger, and a packet of frozen prawns.  But, of course, you may well have those in already...


1 tablespoon olive oil
2 cloves of garlic, finely chopped
1 onion, finely chopped
1 teaspoon turmeric
1 tablespoon red curry paste
2 thumb size pieces of raw ginger, finely chopped
Juice of one lime, or a slug of bottled lime juice
1 stalk lemongrass
125ml fish stock
250ml light coconut milk
300g – 500g bag prawns or king prawns, defrosted according to packet instructions

Spring onions to garnish
Natural yogurt


1.     Heat the oil in a heavy bottomed frying pan and add the garlic, onion, ginger, turmeric and curry paste. 

2.     Chop the ends off the lemongrass and bend the stalk to bruise it and release the flavour.  Add to the mix.

3.      Cook gently until the onions and garlic are golden but not browned.

4.     Pour in the coconut milk and fish stock and bring sauce to the boil.

5.     Turn down the heat and simmer for about 15 minutes, stirring occasionally.

6.     Add the lime juice, season with pepper, and add the prawns.  Cook for 5 minutes until the prawns are done.

7.     Serve with rice and garnished with spring onions. If you like your spicy prawns cooler, add a spoonful of natural yogurt. Delicious!  

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