Popular Features:
View Cart

Hawaiian Prawns In Coconut Curry Soup

 
Hawaiian Prawns In Coconut Curry Soup
default recipe image
photo credit: Ev Thomas
The following recipe is from "Roy's Fish & Seafood: Recipes from the Pacific Rim," by chef-restaurateur Roy Yamaguchi.  The recipe features coconut milk, lemon grass, garlic, ginger and curry paste.
Recipe By: Chef Roy Yamaguchi Roy's Fish & Seafood: Recipes from the Pacific Rim
  • PrepN/A |
  • TotalN/A |
  • Serves4-6
Print
0
Be the first to rate!0
Email

Ingredients

    • 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

Instructions

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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes

  • Bone Sukin' Rosemary Lamb Shanks

    Lamb shanks are simmered in wine, seasonings, rosemary and onion.

  • Smoky Chipotle Pot Roast

    Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.

  • Quick Fish Stock

    This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.

  • Winter Creme Fraiche Baked Potato Soup

    Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.