Hawaiian Prawns In Coconut Curry Soup
The following recipe is from "Roy's Fish & Seafood: Recipes from the Pacific Rim," by chef-restaurateur Roy Yamaguchi.

I N G R E D I E N T S
2 quart unsweetend coconut milk
1/2 cup palm sugar
3 stalks lemon grass; peeled, chopped
1/4 cup fish sauce
1/2 tablespoon garlic; minced
1/2 tablespoon ginger; minced
1/2 cup fresh basil
1 1/2 lb jumbo shrimp; (or Hawaiian -prawns)
4 tablespoons peanut oil
1- 2 tablespoon red curry paste
1 salt and freshly ground pepper

Garnish
24 Hawaiian red chiles or Thai chiles


I N S T R U C T I O N S
Place the coconut milk, palm sugar, lemon grass, fish sauce, garlic, ginger, and basil in a large stockpot, and bring to a boil. Lower the heat to a simmer and reduce the liquid by about one-quarter.

Remove the heads and shells of the prawns or shrimp; reserving all parts. Heat 2 tablespoons of the peanut oil in a saute pan, and saute the heads and shells until slightly browned. Add to the soup together with the curry paste, and continue to simmer until the soup thickens, about 15 minutes. Strain the soup, discarding the solids, and keep warm.

Lightly season the prawns or shrimp with salt and pepper. Heat the remaining 2 tablespoons of peanut oil in the saute pan, and saute the prawns or shrimp for 30 seconds on each side over medium high heat, or until done.

To serve, divide the prawns between the soup bowls and ladle in the soup. Arrange the chilies in a pin wheel design to garnish each serving. Serves 4-6.

* Roy recommends using Mae Ploy brand Matsaman curry paste


Per serving: 157 Calories (kcal); 16g Total Fat; (88% calories from fat); trace Protein; 4g Carbohydrate; 2mg Cholesterol; 1mg Sodium