King Prawns with a mild curry, coconut cream and lemon grass with Green Killer

/ Season : throughout the year
Category : Fish, Starter


Serves 4
400g raw king prawns, cleaned
4 tablespoons coconut cream
3 teaspoons mild curry powder
6 to 8 tablespoons vegetable or poultry stock
1 small stalk fresh lemon grass
3 tablespoons sunflower oil
2 tablespoons fresh lime or lemon juice
2 tablespoons fresh leaves of mint or coriander
1 teaspoon coarse red paprika powder, mild
1 small chili pepper (optional)
Season to taste


1 / Marinate the cleaned king prawns for 30 minutes in a bowl in a mixture of oil and fresh lime or lemon juice. Turn over from time to time. Peel the lower part of the fresh lemon grass stalk and mince as finely as possible using a mortar and pestle. Heat the stock briefly in a small saucepan. Turn the heat down as low as possible and stir in the lemon grass, coconut cream and mild curry powder. Heat for 3 to 5 minutes, stirring continuously. Add salt to taste. To add a spicy touch (optional), stir in a very finely diced chili pepper (seeds and membranes removed). Lightly pat down the prawns after marinating and place on skewers. Roast quickly on both sides under a hot grill, in a grill pan or on the barbecue. Baste from time to time with the remaining marinade and continue to grill. Serve as hot as possible with the sauce. Garnish with fresh mint or coriander leaves and red paprika powder.
Serve with a well-chilled glass of Green Killer. The fruity touches from this IPA form a good pairing with the slightly zesty and creamy sauce and the freshness of the lemon grass.

Recipe by Han Hidalgo – Bière Grand Cru

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