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Recipe by: ferda
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See below ingredients and instructions of the recipe
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
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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