I'm always on the look out for new and interesting starters so with my hubby away on business I thought I would try this one which I found in one of my old Taste magazines. There is a lot involved in making all the different components so probably not one for your average family get together but more for a flashy dinner party. It is quite spicy and I think it needs to be in order to cut through the richness of the coconut cream sauce. I did try one version with less curry paste but it was just too insipid. I have also tried using Thai sticky rice instead of the sushi rice but it was far too heavy and glutinous. I think a small portion of plain boiled rice would work just as well.
Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
For the red curry cream:
- 2 tblsps red curry paste
- 125 ml coconut milk
- 175 ml cream
- 2 sticks lemongrass, crushed
- 1 small knob fresh ginger, peeled & crushed
- 16 medium tiger prawns
- oil for frying
- 200 g cooked sushi rice
- Half a butternut, boiled and cubed
- 1 tsp sesame seeds
- 50 g peanuts, chopped finely
- fresh baby leaves to garnish
- To make the red curry cream, place a saucepan over a medium heat.
- Add the red curry paste and heat for a few seconds until fragrant.
- Add the coconut milk, cream, lemongrass and ginger and simmer for 15 mins until slightly reduced and full of flavour.
- To cook the prawns, place a pan over a high heat. Lightly toss the prawns in the oil before flash frying for 20 seconds on each side.
- Divide the rice and butternut between 4 plates and top with 4 prawns each.
- Scatter over the sesame seeds and peanuts before drizzling with the red curry cream.
- Top with the fresh baby leaves.
Written by : Angela Darroch