Summer Kitchen

Chilli Prawns with Coriander

By Ralph Kratzer

SummerHot weather requires slight diet that nonetheless supplies the body with all the necessary nutrients.

The important thing in my little series of recipes called “summer kitchen” is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.

Enjoy the summer and happy cooking!

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Ingredients (serves 4)

Prawns32 medium size prawns (deep frozen)

4 cloves garlic, thinly sliced

50 g fresh ginger, thinly sliced

2 fresh red chillies, deseeded, finely chopped

3 spring onions, thinly sliced

100 ml sweet chilli sauce

Coriander leaves1 tspn fish sauce (optional)

2 tspn brown sugar

125 ml chicken stock

fresh coriander, chopped

olive oil

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Preparation

  • Chilli prawnsHeat olive oil in a large frying pan or wok, stir-fry prawns until they change colour. Put them aside.
  • Heat additional olive oil in the same pan or wok, stir-fry garlic, ginger, chilli and spring onions until onions are soft.
  • Add chilli sauce, fish sauce, sugar and chicken stock and bring to a boil stirring well, reduce heat, add prawns, simmer the whole lot until prawns are heated.
  • Serve the dish sprinkled with coriander.

Goes well with fresh baguette, crisp lettuce and a glass of dry white wine.