An enticing meld of freshness and heat, these spicy ginger prawns boast big flavours. Ideal as an entrée or even incorporated into a main dish, these crowd-pleasers offer big satisfaction for minimal effort.
Ingredients
- 500g peeled green prawns
- 3 tbs red curry paste
- 1 tbs sunflower oil
- 1 tbs freshly grated ginger
- 2 cloves garlic (crushed)
- 1 lime (zested and juice)
- 1 tsp fish sauce
- 3 sprigs coriander
Method
Finely chop the stalks of the coriander.
Combine the chopped stalks with the curry paste, oil, ginger, garlic, lime zest and fish sauce in a mixing bowl to make a marinade.
Add the prawns and stir to coat in the marinade. Set aside at room temperature for 10 minutes.
Select Hot Air+Steaming on the Combi-Steam. Set the temperature to 230°C. Allow to preheat.
Line a black enamel tray with baking paper. Spread the prawns onto the tray.
Place the tray into the Combi-Steam and cook for 8 minutes.
Serve drizzled with the lime juice and sprinkled with the coriander leaves.
Recipe presented by V-ZUG
