greg topple's fiery satay prawns

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Recipes

ingredients
6 large green prawns.
2 Tbl sp of Chicken stock (or 1 Chicken stock cube and water).
1/2 cup of BBBCC FIERY COCONUT CHILLI SAUCE
1 Tbl sp of Thai Basil leaves.
2 cloves of chopped garlic.
slices of lebanese cucumber.
Fresh coriander leaves
cooking instructions
In a little bit of hot oil, fry the garlic for 1 minute.
Add the prawns. Cook quickly, but do not overcook.
When prawns have changed colour add chicken stock and BBCC sauce.
Turn heat down and simmer for 5 minutes covered.
Now add Thai Basil leaves (or normal basil if thai N.A)
When stirred and heated thru serve immediately.
Garnish with fresh coriander leaves.
variations
add a little peanut butter to the Fiery Coconut Sauce...
serving idea
Serve with rice and slices of cucumber.

Sizzlin' Stir Fry!