Australian Prawn Recipes
Ingredients
2 tbsp vegetable oil
1 kg peeled green Australian prawns cut into small pieces(or use 500g frozen Australian prawn meat cut into small pieces)
3 garlic cloves, finely chopped
¼ cup chicken stock
1 tsp sea salt
1 tbsp white sugar
1 tbsp fish sauce
2 tbsp freshly squeezed lime juice
2 red eschalots, peeled and finely sliced
½ bunch mint, leaves picked and torn
½ bunch coriander leaves with some finely chopped stem
½ teaspoon chilli flakes, plus extra to serve if needed
Baby cos leaves, fresh coriander and lime wedges, to serve
Roasted Rice
1 tbsp jasmine rice
Method
To make the roasted rice:
1
Place raw rice in pan and heat over medium heat. Shake pan constantly until rice is lightly golden, 10-15 minutes. Allow to cool slightly before grinding in mortar and pestle.
To make the Larb:
2
Heat oil in a wok over high heat and stir-fry the prawn meat for 1-2 minutes or until cooked through.
3
Add the garlic and cook an extra 20-30 seconds or so until it becomes fragrant, add the stock, salt and sugar and stir until the sugar has dissolved.
4
Fold through the remaining ingredients and serve immediately.
5
To serve, sprinkle roasted rice over the larb and serve with cos leaves, a lime wedge and extra chilli flakes if desired.
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