Title: Tiger Prawns with Lemon Grass And Coconut Curried Soup
Categories: Flash in th, Ew
Yield: 1 servings

8 lg Fresh tiger prawns
45 g Butter; (2oz)
1 Clove garlic; peeled and
-crushed
1 ts Ground coriander seeds
1 ts Ground cumin seeds
1 pn Turmeric
3 Cardomom seeds; crushed
Salt and pepper
1/2 lg Celeriac; peeled and chopped
3 Carrots; peeled and chopped
2 Leeks; peeled and chopped
1 Piece fresh ginger; crushed
1 Clove garlic; crushed
4 Sticks lemon grass; peeled
-and chopped
1 cn Coconut milk
1 1/4 l Chicken stock; (2 pints)
Fresh coriander and swirl of
-cream to
; serve

Mix the crushed garlic with a knob of butter and save to cook the prawns.

Melt the rest of the butter in a large pan and add the spices. Fry to
release the flavour. Add the vegetables and sweat in the spicy butter to
coat them.

Add the rest of the aromatics, the stock and coconut milk and then coat
until soft. Remove the ginger and then liquidise the soup. Check and adjust
seasoning. Pass through a medium sieve.

Peel, de-vein and head the prawns.

In a hot frying pan or wok cook the prawn tails in the reserved garlic
butter until they turn pink. Put the 2 prawns in the bottom of each shallow
soup bowl and pour over the curried soup. Add the swirl of cream and a
sprig of coriander before serving.

Converted by MC_Buster.

Per serving: 1251 Calories (kcal); 96g Total Fat; (69% calories from fat);
17g Protein; 78g Carbohydrate; 99mg Cholesterol; 11946mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 1/2 Fruit; 19 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.