CHANG MAI HAR

CHANG  MAI  HAR:
INGREDIENTS:    (serves 1)

100  g  tiger prawns, peeled
1  tbsp  lemon extract
3  tbsp  oil, for sauteeing
10  g  green chilli
5  g  Thai ginger
5  g minced garlic
100  ml  coconut milk
1  tbsp  Thai red curry paste
5  lemon leaves
2  lemon grass stalks
20  g  fish sauce
black pepper, crushed, pinch
1  cup chicken soup stock
1  tsp  fresh coriander, chopped

METHOD:

• Marinate prawn in lemon extract and blanch for 10 seconds. Drain and set aside. Do not discard lemon extract.
• Heat oil in a wok, saute green chilli, ginger and garlic until light golden brown. Add coconut milk, Thai curry paste, lemon leaves, lemon grass, fish sauce, black pepper, reserved lemon extract and chicken soup stock.
• Bring the sauce to a boil until it starts to thicken. Now add the blanched prawns. Cook for about a minute on low heat. Transfer to a serving platter, garnish with coriander leaves and serve hot.

FRIED TIGER PRAWNS

FRIED  TIGER  PRAWNS:
INGREDIENTS:       (serves 5-6)

1  kg tiger prawns, shelled and deveined
3  eggs
100  g flour
100  ml  non-alcoholic beer
Balsamic vinegar, a few drops
1  tsp  wasabi (also known as Japanese horse radish)
300  ml mayonnaise
5  g red chillies, sliced
3  g coriander

METHOD:

• In a large bowl, mix together eggs, flour and non-alcoholic beer. Mix well to ensure there are no lumps.
• Set the mixture aside to set. Meanwhile, prepare the dip by mixing mayonnaise with wasabi and balsamic vinegar.
• Set aside for serving. Dip the prawns in flour. Then holding them by the tails, dip them into the batter.
• Heat oil in a saucepan and deep-fry prawns until they are golden brown for 4 minutes.
• Blot excess oil on paper towels. Transfer to a serving dish, garnish with coriander leaves and chillies. Serve with the dip on the side.