Grilled king prawn tails with lime-coconut sauce
600 g raw king prawn tails
Sauce
5 g fresh ginger
20 g rapeseed oil
10 g green curry paste
300 g coconut milk
10 g sugar
1 g lime leaves
10 g lime juice
5 g Thai fish sauce
100 g water
salt, according to taste
Cut open the unpeeled king prawn tails on the backside all the way, and remove the undershield with scissors. (You can also use ready peeled king prawn tails.)
Mix the ingredients for the sauce into coconut milk and warm up the sauce in a small kettle or frying pan. Reduce the sauce by letting it simmer until it becomes thicker. Season with salt.
Season the king prawn tails with salt and pepper and fry them in a hot frying pan for 2–3 minutes.Serve the king prawns with the sauce and noodles or rice.