Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally. Peel and devein the prawns, leaving the talis intact. | 2. Place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel. Cook the parcel under a hot grill (broiler) for 2 minutes each side. | 3. Combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling. Add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes. Add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes. | 4. Add the prawns to the sauce and cook for 5 minutes or until they turn pink. Sprinkle with the toasted coconut, lime shreds then serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut	1/4	cup	shredded sweetened	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
shrimp	500	g	raw	355.0	4.55	68.05	5.05
shrimp paste	1	teaspoon		-	-	-	-
coconut milk	1	cup		552.0	13.296	5.496	57.216
water	1	cup		0.0	0.0	0.0	0.0
lemon grass root	2	stems	chopped	-	-	-	-
kaffir lime leaf	3			-	-	-	-
red chili pepper	2	teaspoons	chopped	2.5	0.5506	0.1169	0.0275
tamarind paste	2	tablespoons		-	-	-	-
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
brown sugar	1	teaspoon	soft	6.6625	1.2502	0.2085	0.10400000000000001
lime	2		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.