Die and go to heaven!
So we had a shoot. In which we were supposed to shoot Bacon wrapped prawns, but then we didn’t need to shoot it anymore. But the bacon and prawns were defrosted already. And so I thought of the Thai ingredients languishing in the fridge and the first aromas of a recipe was born. All ti too was a little fast knifework, a dance around a hot pan and I DIED & WENT TO HEAVEN!
Without further ado here it is…. The recipe….
Enjoy it, bless me with every aromatic spicy bacony bite....
½ tsp oil
300 g medium prawns, shelled, deviened
6 kaffir lime leaves, sliced into thin ribbons
3 Thai bird chiles, chopped fine
½ bulb lemongrass, smashed and sliced fine
6 thickly sliced bacon chopped fine
Freshly ground pepper
Juice of 1 lime
1 tbsp chopped coriander/ green garlic
Method: Combine prawns with kaffir lime leaves, chilies, lemongrass and pepper. Toss well and reserve. Meanwhile in a large pan, heat the vegetable oil. Add the bacon and cook over moderate heat, stirring occasionally, until most of the fat has been rendered and bacon is brown and crispy. Add Prawn mix and toss well on high heat till prawns are pink and curled, about 2-3 minutes and dish is aromatic. Add lime juice and stir to deglaze pan. Transfer to a serving plate and garnish with coriander or garlic. Die and go to heaven!