A delicious recipe from award-winning Thai restaurant Saba .
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16 medium prawns, fresh or frozen
1.2 litres chicken stock or water
50g galangal, peeled and sliced
3 stalks lemongrass, sliced
2 shallots, sliced
4 kaffir lime leaves, torn
5 bird’s eye chillies, crushed
1 tsp heaped of chilli paste in oil
3 tbsp fish sauce
3 tbsp lime juice
1 tsp sugar
150g oyster mushroooms, torn
10g coriander, to garnish
Prepare the prawns and remove the shells.
Bring the stock to the boil in a heavy, medium-sized saucepan, add the galangal, lemongrass, shallots, kaffir lime leaves and bird’s eye chillies and let it simmer for about 2 minutes or until fragrant.
Add the chilli paste in oil and season with fish sauce, lime juice and sugar. This dish can be made in advance to this stage and kept in the fridge.
Now add the prawns along with the mushrooms and cook for a minute before serving.