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Australasian Prawns

What's the big idea?

Another great example of Australian "fusion" food; simple, easy to cook food with a definite Asian influence - in this case, Thai.
Serve with boiled rice and a vegetable dish of your choice.

Shopping List

Here's the list of what you need:

  • About 1lb large prawns, deveined and peeled but with tails intact
  • 1 stem lemon grass, chopped
  • 1 teaspoon fresh ginger, chopped
  • 1 medium onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 4 fresh tomatoes, roughly chopped
  • 1 pint fish stock
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon Thai fish sauce (Nam Pla)
  • 1 x 400ml tin coconut milk
  • 3 tablespoons chopped fresh coriander

What To Do

  • Place the lemongrass, ginger, onion, tomatoes and red pepper in a food processor and blend until smooth
  • Transfer to a wok, and cook on a high heat, stirring constantly, for 3-4 minutes
  • Add the fish stock, fish sauce and cayenne
  • Bring to the boil, then reduce the heat and simmer for about 10 minutes
  • Add the coconut milk and prawns. Bring back to the boil, then reduce the heat and simmer for about 5 minutes
  • Add the chopped coriander for the final minute before serving

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