30ml fresh lemongrass, finely chopped
30ml lime juice
2ml soft brown sugar
400ml coconut milk
5ml peanut oil
20 king prawns, peeled and de-veined
1 bunch fresh mint
2 small cucumbers, finely sliced
60g desiccated coconut, lightly toasted
40ml bean sprouts
1 lime, cut into wedges, to serve
1. Put the lemongrass, lime juice, sugar and milk in a small pot. Cook over a low heat, stirring occasionally to dissolve the sugar, about 10 minutes. Transfer the sauce to a large bowl and allow to cool.
2. Place the peanut oil in a heavy based pot over high heat and cook the prawns in batches, flipping them over when they change colour. Once cooked, add the prawns to the lemongrass sauce.
3. Place the mint, cucumber, coconut and bean sprouts on plates and top with the prawns.
4. Drizzle with the remaining sauce and serve with the lime wedges.
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