Recipe - Thai Garlic Prawns

Stephen Ceideburg
8 Cloves Garlic, Crushed
2 tablespoon Minced Corriander Root
2 tablespoon Fish Sauce
1 One half tablespoon Brown Sugar
One half teaspoon Sugar
1 One fourth pound Cleaned Prawns
Oil For Frying

Spanish garlic prawns are yesterday's fashion, but are
still so enjoyable that most of us are prepared to eat
them and to hell with friends and colleagues next day.
Perhaps the vast quantity of coriander root in this
Thai version has magical properties because the
aftermath doesn't seem to be severe.

Prepare a marinade by mixing together 8 crushed cloves
of garlic, 2 tablespoons washed and minced coriander
root, 2 table spoons fish sauce, 1.5 tablespoons
brown sugar and One half teaspoon pepper. Add 500 g of
shelled and cleaned prawns and leave to marinate for
1530 minutes.

Heat 2 tablespoons oil in a frying pan, add the prawns
and their marinade and stirfry for 34 minutes or
just until the prawns are pink. Stir in the juice of a
lemon and serve immediately with rice and cut or sliced up
tomatoes and cucumber.

From an article by Meryl Constance in The Sydney
Morning Herald, 7/20/93. Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini