美食菜谱： creamy coconut sauce

法国菜谱

spice paste2-3 red chili peppers, 3 stalks lemon grass, 6cm piece ginger root, peeled and sliced, 2×5ml/2 tsp. turmeric powder, 60(3kg)raw king prawns, peeled and de-veined, 50ml peanut or sunflower oil, 400ml London Gold 调味料 : 200ml coconut cream, fresh ground peppercorns and salt to taste, 4-5 little gem, or 2 cos lettuces, leaves separated, washed and drained, 100g cashew nuts, lightly roasted, 100g cashew nuts, lightly roasted, 1 bunch coriander leaves, chopped

　　Pureetogetheralltheingredientsforthespicepasteinablender.
　　Heattheoilinawokorfryingpanandstir-frythespicepastefor1-2minutes.addtheprawnsandcontinuetofryuntiltheprawnsturnred,becomefirmandarejustcooked.
　　StirintheLondongoldandcoconutcream,bringtotheboilandreducefor4-5minuetsoverahighheattoformacoatingsauce.seasonifrequired.
　　Arrangethelettuceleavesonservingplates.transfertheprawns,6perperson,andthesauceontothelettuceleaves.sprinklewithroastedcashewnutsandchoppedcorianderleaves.