Steamed Prawns Thai Style with Mild Chilli Paste
|2||tablespoons||Chuh-Chie curry paste|
|2||teaspoons||finely shredded bergamot leaves|
|1||shredded red chilli|
Cut the shell of the prawns with kitchen scissor and use the knife to cut the meat deeply down along the back. Clean the prawns and place in 7¼” x 5″ x 1″ container. Microwave, covered, at High (600-700 Watts) for 3 minutes. Mix curry paste with coconut cream in 2 cup glass measure. Microwave, cover loosely with kitchen paper at High for 4 minutes. Stir in fish sauce, palm susa cook for 2 minutes. Add shredded bergamot leaves. Put the steamed prawns on a plate, pour over the prawns and sprinkle with bergamot leaves and red chilli.