* Exported from MasterCook *

CHILIE PRAWN WITH LIME

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Asian
Seafood Shellfish Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g raw prawns -- 1lb shrimp not cooke
2 tsp grated ginger root
1 tbsp fish sauce
2 tsp splenda
1/8 tsp molasses
2 lg spring onions -- sliced diagonally
1 lg red chili peppers
2 tsp fresh galangal -- like ginger
1 tbsp chopped lemon grass
- PEPPER AND CORINDER PASTE-
makes 1 cup. Use 1 tbsp.
1 tbsp minced garlic
2 tsp salt
1 tbsp whole black peppercorns
2 cups fresh coriander -- coarsely chopped inc
2 tbsp lemon juice


-----------------------------
2 tbsp peanut oil
1/4 cup coconut cream -- mix with 1/4 cup wat
1 tsp rice flour
salt -- to taste
finely shredded fresh kaffir lime leaves
red chile -- sliced for garnish

Pepper and Coriander Paste:
Crush garlic with salt to a smooth paste. Roast peppercorns in a dry pan for about 2 minutes. Finely chop coriander roots, leaves and stems. Mix all ingredients with lemon juice and grind in a blender, adding a little water if necessary. Or use mortar and pestle and pound to a Paste. refrigerate remainder.

Shell prawns, but leave tail segment intact. Carefully devein and using a sharp knife slit each prawn in half from the top, for about a third of its length. Place in a howl and mix in ginger, fish sauce, splenda, molasses and spring onions. Marinate for 10 minutes.
Split chillies and discard seeds for less heat. Puree in a blender with galangal, lemon grass onion and Pepper and Coriander Paste, scraping down sides of blender as necessary.
Heat oil in a wok or frying pan, add paste mixture and stir-Di until fragrant. Add prawns with their marinade and cook until they change colour—about 3 minutes—turning constantly. Remove pan from heat.
Mix half the coconut cream with rice flour. Heat remaining coconut cream in a small saucepan and as comes to the boil stir in rice flour mixture and continue stirring for a few seconds until sauce thickens. Add salt to taste and pour immediately into the centre of a serving plate or bowl.
Place prawns on sauce and sprinkle with lime leaves or rinds and fresh chilli.

Note If fresh lime leaves are unavailable., use shreds of lime or lemon rind in preference to dried kaffir lime leaves.




Cuisine:
"Asian"
Source:
"Oriental Seafood Asian Cooking Library"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 125 Calories; 2g Fat (11.9% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 194mg Cholesterol; 1289mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM









Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1372 0 1372 26456 0 0 0 631 4288 630
20083 0 0 0