Wednesday, March 29, 2017
2 tablespoon vegetable oil
4 tablespoons thai red curry paste
2 can of coconut milk (can use regular or lite)
2 tablespoon dried lemongrass
2 tablespoon brown sugar
2 teaspoon cornstarch dissolved in 4 tablespoons cold water
25 prawns, deveined
3 cups snap peas (or green beans)
2 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
4 tablespoons Thai fish sauce
2 tablespoon fresh lime juice
11/2 cup fresh basil leaves
Heat sesame oil in pan over medium heat and cook prawns for about 2-3 minutes. Set aside.Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.Stir in the cornstarch mixture and continue to cook for another 2 minutes.Add the prawns, snap peas (or green beans), and bell peppers.Cook uncovered for 4-5 minutes until prawns are cooked.Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minute
200 g mayonnaise
10 basil leaves
2Tbsp coriander leaves, chopped
1 egg white
Pinch white pepper
Dash extra virgin olive oil
Black sesame seeds
Grape seed oil
Put mayonnaise, wasabi and basil leaves in food blender and blend together.
Peel king prawns and marinate with chopped coriander leaves, egg white, white pepper, and 2 tablespoons of rice flour.
Dust king prawns with rice flour and deep fry king prawns with 180C until crispy outside.
Dip each prawn into wasabi mayonnaise to cover and place on the plate.
Sprinkle black sesame seed and topped up with wasabi Tobiko.