Thai-Style Garlic Prawns
Serves: 4
  • ½ cup chopped cilantro stems (use the stem part located below the leaves)
  • 2 tablespoons chopped garlic cloves
  • 2 tablespoons vegetable oil
  • ½ cup water
  • 3 tablespoons fish sauce (available in Asian section of most grocery stores)
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 1 pound medium (26/30 per pound) or large prawns (16/20 size) peeled and deveined
  • 2 teaspoons ground white pepper
  • 1 head red or green leaf lettuce
  • Cooked jasmine or basmati rice
  1. Puree or pound cilantro stems, garlic and oil until the mixture is a rough paste; set aside.
  2. Whisk together water, fish sauce, sugar, lime juice and lime zest; set aside.
  3. Cook and stir cilantro paste in a wok or large sauté pan over medium heat, just until softened but not browned, about 2 minutes. Add prawns, cooking and stirring to get prawns mixed with the paste, until prawns are cooked through, about 4-5 minutes. Do not overcook prawns. Add white pepper and cook and stir until evenly mixed with prawns.
  4. Add fish sauce mixture to prawns; bring to simmer and cook to heat through, about 2 minutes.
  5. Line a bowl or platter with lettuce leaves; with a slotted spoon, arrange prawns on lettuce; pour sauce that remains in the pan over prawns.
  6. Serve prawns with cooked rice and fish and lime sauce.
Recipe by A Year at the Table at