300 g yellow curry sauce (908)
100 g prawns, shelled de-veined with tail, peeled 5 pcs, size
16/20
15 g unsweetened condensed milk
For the garnish
16 g cream of coconut milk
1 g coriander leaves Portion : 455 g net weight per
portion
Cooking time : 10 minutes |
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Put the yellow curry sauce to the saucepan. Bring to the boil.
Place the prawns in a sieve, immerse then in the boiling water
for five seconds, remove and transfer to the saucepan.
Add the vegetables and then simmer for 30 second. Add the
condensed milk.
Remove from heat and transfer to a serving dish, float the cream
of coconut milk on top of the curry and sprinkle with the
coriander leaves.
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