Prawns Three Ways

Cook Time 1 hour

Servings 4

Ingredients

12 U8 king prawns, whole, peeled

1 makrut lime leaf

4 cloves garlic

1 tbsp ginger

2 sprigs coriander root & stalk

4 purple shallot

100ml coconut milk

3 limes

1 lemon

1 long red chilli, finely sliced

1 tbsp tomato paste

1 lemongrass

Handful of coriander leaves, picked

Handful of Thai basil, picked

1L chicken stock

Method

Clean the prawns by removing the heads, shells, belly and legs. Remove the back cavity from the prawns and discard.

For the ceviche, roughly chop the prawn flesh and place in a bowl. Add lime juice, lemon juice and let sit for 30 - 40 minutes or until the prawn changes from translucent to white in colour. Strain the liquid, season and add chilli, salt, pepper, coconut milk, coriander leaves and Thai basils.

To make the prawn soup, heat the chicken stock in a saucepan over a medium heat. Add the lemongrass, coriander root and stalks, shallots, garlic, ginger, prawn shells and heads and tomato paste, coconut milk and cook for 15 minutes or until it has reduced by half. Strain and season.

For the fried prawn legs, shallow fry in hot vegetable oil. Drain on some paper towel and season.