Thai Stir-Fried Garlic Prawns (Goong Kratiem)

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    • Thai Stir-Fried Garlic Prawns (Goong Kratiem)

      Stir-Fried Garlic Prawns (Goong Kratiem)


      1kg uncooked medium prawns
      2 tsp coarsely chopped fresh coriander root & stem mixture
      2 tsp dried coriander seeds
      1 tsp dried green peppercorns
      4 cloves garlic, quartered
      2 tbsp peanut oil
      1 cup (80g) bean sprouts
      1 tbsp finely chopped fresh coriander
      1 tbsp fried shallots
      1 tbsp fried garlic
      1 tbsp fresh coriander leaves


      1. Shell & devein prawns, leaving tails intact.

      2. Using a mortar & pestle, crush coriander root & stem mixture, coriander seeds, peppercorns & garlic to a paste. Place paste in a large bowl with prawns and half of the oil; toss to coat prawns in mixture. Cover & refrigerate for 3 hours or overnight.

      3. Heat remaining oil in a wok; stir-fry prawn mixture, in batches, until prawns have changed in colour. Remove from heat; stir sprouts & chopped coriander through stir-fry. Serve sprinkled with fried shallots, fried garlic & coriander leaves.

      Serves: 4
      Per Serve: 10.2g total fat (1.8g saturated fat); 849kJ (203 calories); 0.8g carbohydrate; 26.5g protein; 1.2g fibre.