12-16 pc green prawn tails, cleaned and shelled
6 pc large waxy washed potatoes, peeled
salt and pepper
8 pc bamboo skewers
clarified butter to cook prawns
4 Tblsp cornflour
4 Tblsp sake
Thinly slice the large washed potatoes to obtainthelargest slice possible crosswise. Heat some peanutoil andquicklyblanch the potato slices in te oil. Do not colour them, remove them for the oil anddrain on a cloth.
Mix together the sake and cornflour.Season the peeled prawn tails
Brush eachslice of the potato with the cornflour mix
Place a prawn inte centre of the potato and roll to enclose the prawn in a 'waistcoat. When you have three or four done, thread them onto to skewers to hold them in place for cooking
100gm finely chopped onion
20 gm chopped fresh ginger
20 gm chopped pickled ginger
20 gm chopped fresh garlic
20 gm green curry paste
20 gm curry powder
10 gm garam masala
5 gm ground cumin
5 gm ground tumeric
40 ml ketjap manis
300 ml coconut cream
300 ml tomato juice
30 gm chopped fresh coriander root
30 gm chopped fresh basil
1 pc fresh lime
20 gm chopped fresh mint
10 ml Lea & Perrins Worchestshire sauce
20 ml nam pla
150 ml hollandaise sauce
Sweat the ginger, onion, garlic and pickled ginger in a little peanut oil until lightly coloured.
Add the curry paste and dry ingredients and fry gently.
Add the ketjab manis, Lea & Perrins and lime juice.
Add the tomato juice and bring to the boil. Add the coconut cream and simmer for an hour.
Add the fresh herbs and blend the sauce with a bamix or blender.
Pass through a fine chinois and keep warm until needed.
Pan-fry the prawns in a little clarified butter until potatoes are golden.
Serve on some stir fried beansprouts and baby spinach.
Finish the sauce by adding equal parts of Indian Spice Sauce and Hollandaise and blend quickly.