Thai
Thai - Seafood Specialties
Seafood Specialty - Galangal Root
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 300g prawns, peeled and deveined
- • 10 slices galangal root
- • 2 stalks lemongrass, smashed and cut
- • 6 kaffir lime leaves, torn
- • 400ml coconut milk
- • 1 cup chicken stock
- • 3 tbsp lime juice
- • 2 tbsp fish sauce
- • 4 bird's eye chilies, crushed
Preparation Steps
1
Phase 1
Peel and devein the prawns; slice the galangal into thick coins.
2
Phase 2
Bring coconut milk and stock to a gentle simmer with galangal, lemongrass, and kaffir lime leaves.
3
Phase 3
Simmer 10 minutes until the stock is fragrant with galangal.
4
Phase 4
Add the prawns and cook 2-3 minutes until pink.
5
Phase 5
Turn off the heat; stir in lime juice, fish sauce, and crushed chilies.
6
Phase 6
Taste for balance and serve hot.