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     Title: Thai Garlic Prawns
Categories: Thai, Seafood, Stephen
     Yield: 4 servings

          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.

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