Thai Prawns are Fabulous Entrée or Finger Food
1 Kg Medium Green Prawns
1 Tblsp Thai Green Curry Paste
2 Tblsp Fish Sauce
1 Bunch Fresh Mint
Shell prawns, leaving the tail on.
Bring a large saucepan of water to the boil
Add the prawns. Remove once they just start to turn white (usually takes approximately 1 minute) – do not over cook the prawns as the marinade will continue the cooking process. If left in boiling water for too long, the prawns will be tough.
In a separate bowl mix together the curry paste and fish sauce
Add the juice of the six limes and the mint leaves and stir
Add the prawns to the sauce.
Cover and store in the fridge for a minimum of 4-6 hours (the longer the better)
To serve, place prawns on a platter (if serving as finger food) or on individual plates. Sprinkle with fresh mint.