Chilli Prawns with Coriander
By Ralph Kratzer
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!
Ingredients (serves 4)
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
2 tspn brown sugar
125 ml chicken stock
fresh coriander, chopped
- Heat 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.
Categories: Chef's Choice