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    You are in: Home / Australian / Prawns ( Shrimp ) in Lime Coconut Sauce Recipe
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    Prawns ( Shrimp ) in Lime Coconut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    JustJanS's Note:

    From the cookbook The Essential Asian Cookbook.

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    Units: US | Metric


    1. 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. 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. 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. 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.

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    Nutritional Facts for Prawns ( Shrimp ) in Lime Coconut Sauce

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 407.1
    Calories from Fat 139
    Total Fat 15.4 g
    Saturated Fat 13.4 g
    Cholesterol 157.5 mg
    Sodium 987.0 mg
    Total Carbohydrate 50.5 g
    Dietary Fiber 1.5 g
    Sugars 44.6 g
    Protein 18.5 g

    The following items or measurements are not included:

    shrimp paste

    lemon grass root

    kaffir lime leaves

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