Cooked coconut prawn dip

Cooked coconut prawn dip

Lon kung

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 cup thick coconut milk
1 cup thin coconut milk
or 400ml canned coconut milk
2 cups minced raw prawn meat
3 teaspoons palm sugar
salt, to taste
9 shallots, sliced
or 2 small spanish onions, chopped
2-3 medium-sized or 4 small chillies, cut into 1 cm lengths
1 1/2-2 tablespoons tamarind water
chopped coriander leaves, for garnish

Method

  1. If you are using canned coconut milk open it without shaking it and take off 1 cup of the thick coconut milk first. Put it or the other thick coconut milk in a saucepan and bring it to the boil. Boil hard, stirring all the time until it has evaporated and the oil has come out. Add the prawn meat and stir-fry until it changes colour. Add the thin coconut milk and the sugar and salt. Stir to mix, then turn down the heat and simmer until the sauce is creamy. Add the shallots and chilli and cook for a few minutes more. Stir in tamarind water to taste and take off the stove. Pour into a bowl and garnish with chopped coriander leaves.
  2. Place the bowl on a serving platter and surround with crisp raw vegetables: for example, snakebeans or stringless green beans cut into 1 cm lengths, a wedge of cabbage, small cucumbers cut lengthwise into quarters, thick strips capsicum, strips of European celery, golf-ball eggplant (makhua pro) as in nam phrik.
  3. Crab meat, or ham, or a fifty-fifty mixture of lean pork mince and prawn, could be used instead of pure prawn.
  4. Lon goes best with dishes that do not contain coconut milk.
Tags:
SBS
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