Stephen Ceideburg
8 Cloves Garlic, Crushed
2 tb Minced Corriander Root
2 tb Fish Sauce
1 1/2 tb Brown Sugar
1/2 ts Sugar
1 1/4 lb Cleaned Prawns
Oil For Frying
Spanish garlic prawns are yesterday's fashion, but are still so
enjoyable that most of us are prepared to eat them and to hell
with friends and colleagues next day. Perhaps the vast quantity
of coriander root in this Thai version has magical properties
because the after-math doesn't seem to be severe.
Prepare a marinade by mixing together 8 crushed cloves of
garlic, 2 tablespoons washed and minced coriander root, 2
table- spoons fish sauce, 1.5 tablespoons brown sugar and 1/2
teaspoon pepper. Add 500 g of shelled and cleaned prawns and
leave to marinate for 15-30 minutes.
Heat 2 tablespoons oil in a frying pan, add the prawns and
their marinade and stir-fry for 3-4 minutes or just until the
prawns are pink. Stir in the juice of a lemon and serve
immediately with rice and sliced tomatoes and cucumber.
From an article by Meryl Constance in The Sydney Morning
Herald, 7/20/93. Courtesy Mark Herron.
