creamy coconut sauce

主料：spice paste 2-3 red chili peppers,3 stalks lemon grass,6cm piece ginger root, peeled and sliced,2×5ml/2 tsp. turmeric powder,60(3kg)raw king prawns, peeled and de-veined,50ml peanut or sunflower oil,400ml London Gold

creamy coconut sauce详细介绍

主料：spice paste 2-3 red chili peppers, 3 stalks lemon grass, 6cm piece ginger root, peeled and sliced, 2×5ml/2 tsp. turmeric powder, 60(3kg)raw king prawns, peeled and de-veined, 50ml peanut or sunflower oil, 400ml London Gold

creamy coconut sauce的制作材料：

主料：spice paste 2-3 red chili peppers, 3 stalks lemon grass, 6cm piece ginger root, peeled and sliced, 2×5ml/2 tsp. turmeric powder, 60(3kg)raw king prawns, peeled and de-veined, 50ml peanut or sunflower oil, 400ml London Gold

调味料 : 200ml coconut cream, fresh ground peppercorns and salt to taste, 4-5 little gem, or 2 cos lettuces, leaves separated, washed and drained, 100g cashew nuts, lightly roasted, 100g cashew nuts, lightly roasted, 1 bunch coriander leaves, chopped

creamy coconut sauce的做法：

Puree together all the ingredients for the spice paste in a blender. Heat the oil in a wok or frying pan and stir-fry the spice paste for 1-2 minutes. add the prawns and continue to fry until the prawns turn red, become firm and are just cooked. Stir in the London gold and coconut cream, bring to the boil and reduce for 4-5 minuets over a high heat to form a coating sauce. season if required. Arrange the lettuce leaves on serving plates. transfer the prawns,6 per person, and the sauce onto the lettuce leaves. sprinkle with roasted cashew nuts and chopped coriander leaves.