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Ingredients
US|METRIC
4 SERVINGS
- 6 cms ginger (piece of, peeled and roughly chopped)
- 3 garlic cloves (peeled)
- 2 chillies (bird's-eye, roughly chopped)
- 1 tsp. ground white pepper
- 1/2 tsp. salt (flakes)
- 2 Tbsp. fried shallots (available at Asian grocers)
- 60 mL vegetable oil
- 1 1/2 Tbsp. tom yum paste (check gluten-free if required)
- 12 prawns (large green, deveined and peeled, leaving tails and heads on)
- 400 mL coconut cream
- 5 kaffir lime leaves
- 1 1/2 Tbsp. palm sugar
- 3 cucumbers (Lebanese, or 1 continental cucumber, semi-peeled in strips, cut lengthways into 3cm chunks)
- 1/2 bunch coriander (and/or Thai basil)
- 100 grams beer nuts (salted, skin on, crushed)
- 10 prawn crackers (cooked per packet instructions)
- steamed rice (to serve)
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