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Sea Spaghetti with Prawns Coconut and Lime- In My Kitchen

This is a very flavoursome cocnut broth that works well with the texture and flavour of Sea Spaghetti

Servings: 2
Course: Others
Cuisine: Asian

Ingredients

  • 20 gm sea spaghetti soaked for 2 hours.
  • 500 gm Prawns peeled ( 500 gm before peeling)
  • 100 gm onion diced
  • 2 cloves garlic crushed
  • 40 ml oil
  • 1 bunch Coriander leaves, only the washed stalks and roots and a few leaves- set the other aside
  • 2 cm ginger piece of peeled grated
  • 1 whole zest lime, finely grated
  • 60 ml lime juice 3 Tablespoons
  • 40 ml fish sauce 2 Tablespoons
  • 375 ml chicken stock 1 1/2 cup
  • 250 ml coconut cream 1 cup
  • 100 gm Snow peas
  • 1/4 teaspoon salt
  • 1 whole chilli chopped, optional

Instructions

    Cup of Yum
  1. Roughly chop the onion and garlic and put them along with the ginger, lime zest, coriander and oil into a food processor and make a rough paste.
  2. Put the paste into a large bottomed pot and cook over a medium heat till fragrant and softened.Don't allow it to stick or burn
  3. Add the stock and coconut cream. Bring up to a simmer and start to season. Add the fsh sauce and lime juice and taste for salt. If it needs salt add a little. Stir in the Prawns and snowpeas and as they just start to turn pink add the seaweed to warm through. Don't cook too much
  4. stest for seasoning. It may need more salt or lime juice,
  5. Serve with Chilli and corriander leaves