Prawns with kaffir lime leaves

Prawns with kaffir lime leaves
Recipe by Loukie Werle. Photography William Meppem. Styling Kate Nixon.
Last night we made this as a starter and I have to say: the prawns are amazing. Thanks to Australian House & Garden magazine. Serves 4.

2 tablespoons vegetable oil
3 large cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 stalk lemongrass, bottom 10cm only, outer leaves removed and tender centre minced
1½ tablespoons green curry paste
500g green prawns, shelled and deveined
1½ tablespoons fish sauce
1 heaped tablespoon brown sugar
1½ tablespoons fresh lime juice
3 kaffir lime leaves, finely shredded
Dipping sauce
2 tablespoons fresh lime juice
1 large clove garlic, finely chopped
1 teaspoon minced fresh ginger
1 teaspoon minced lemongrass
1. Make dipping sauce by combining lime juice, garlic, ginger and lemongrass in a small bowl. Set aside.2. Heat a wok or large frying pan over high heat, add oil and swirl it around. Add garlic, ginger and lemongrass, and fry for about 1 minute, or until golden. Add curry paste and stir-fry for a few seconds, then stir in 2 tablespoons water.3. Add prawns and stir-fry for a few seconds, or until they all turn pink. Add fish sauce, sugar, lime juice and lime leaves in turn, stirring well after each addition.


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