King prawns in red chilli and coconut sauce 椰汁红辣椒大虾 Prawns (Koong) and red chilli paste (Pad Ped) are key ingredients in this classic dish which can be found on many Thai restaurant menus. The addition of Jimmy’s satay sauce gives this dish a smoother and less spicy taste. Serves: 2 persons Ingredients 6 jumbo tiger or king prawns, 1/2 tsp cornflour, 1/2 tsp red chilli paste, 2 tbsps Jimmy’s Satay Sauce, 1/2 tin of coconut milk, 10 lime leaves, 6 Thai basil leaves, 10g sliced bamboo shoots, 4 cherry tomatoes, 1/2 green pepper, 2 spring onions, Salt, Cooking oil INSTRUCTIONS 1. To prepare the prawns, twist the head off the body. Peel away the shell and legs in segments until you get to the tail. Pinch the tail and gently pull the body out. Take the tip of a sharp knife and make an incision to expose the vein, which will either be down the back or running along the belly of the prawn, and remove. 2. Coat the prawns with cornflour and a little water which will help prevent overcooking the prawns later in the process. 3. Cut the cherry tomatoes in half and cut the green pepper into bite size chunks. Wash and cut the spring onion into 3-4 cm lengths. 4. In a hot wok, add 2 tablespoons of cooking oil frying the prawns until pink. Remove from the wok and set aside. 5. In the same wok fry the lime leaves so the aroma infuses into the oil and then add add all the vegetables except for the Thai basil leaves. Stir well and then add the Jimmy's satay sauce, chilli paste and coconut milk. Stir well and simmer for 30 seconds. 6. Return the prawns to the sauce. Add the basil leaves and simmer a further 30 seconds. Add salt if required to taste. 7. Serve with rice or noodles for a classic Thai dish. TIPS & HINTS Use a little more paste if you like it hot or a little less if you prefer a milder dish. 大虾（Koong）和红辣椒酱（Pad Ped）是这菜式的主要材料。这经典菜式在许多泰国餐厅菜单上可以看到。加入Jimmy’s沙嗲酱能令这菜式更加入口顺滑，减少辛辣味道. 分量：2人 材料 6只大老虎虾或大虾，1 /2 茶匙玉米粉，1 /2 茶匙红辣椒酱，2汤匙Jimmy’s沙爹酱，1 /2罐椰奶，10片青柠叶，6片泰式罗勒叶，10克切片竹笋，4个樱桃西红柿，1 /2只青椒，2条葱，盐，食用油 做法： 1. 清洁大虾。首先将虾头拧掉，分段剥去虾壳至尾部，去掉虾脚。捏住尾部，轻轻将虾身拉出。用刀尖轻轻挑出虾背或肚上的肠脏不要。 2. 用玉米粉和少许清水搽云虾身，这可防止在后面的过程中把大虾煮得过熟。 3. 将樱桃西红柿切半，青椒切成小块。葱洗净后切成3-4厘米长。 4. 把镬烧热，加入2汤匙食油将大虾炒至粉红色。盛起待用。 5. 把青柠叶放入镬中炒，使香味溶入油中。除泰国罗勒叶外，加入所有蔬菜，炒至均匀。然后加入Jimmy's沙爹酱，辣椒酱和椰奶。再搅拌均匀，小火煮30秒。 6. 把虾放回镬中，加入罗勒叶再慢火煮30秒。需要的话可加盐调味。 7. 按经典泰式做法，配上米饭或面条。 技巧与提示 喜欢辛辣的话可加多一点酱汁，喜欢清淡就减少。 #Satay #myjimmysate #recipes #recipeoftheday#foodstagram #yesyumr #foodblogger #食譜#icancook #沙爹 #家庭小菜 #正味沙爹醬 #yummy#asianfood #SimpleRecipes #AsianRecipes#instagood #chinesefood #instafood #foodporn#hkfood #foodie #singaporefood #rice #lovefood#recipeineats