Jumbo Prawns in Lemongrass and Coconut Milk

By
Marc Borenstein
-
Jumbo Prawns in Lemongrass and Coconut Milk

Ingredients:

Marinade:

Handful of fresh cilantro then chop it

5 garlic cloves

1 tablespoon ground lemongrass

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1 tablespoon fish sauce

1 tablespoon low sodium soy

1 teaspoon Sriracha chili paste

2 cups coconut milk (I use light)

Methods / StepsMix ingredients well, then add prawns (shell-on) and mix well.

Grill shell on. Halfway through cooking pour marinade all over prawns.

I made it with grilled oyster mushrooms and broccoli florets simple drizzled in garlic olive oil, soy, and pepper.

Additional TipsMarinade only needs an hour, but you can leave it for 24 hrs if you like.

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Marc Borenstein
Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less. 

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