Like Thai food? Then meet Mini C. That’s the pen name for Ob-oom Chutrakul, author of two cook books; executive consultant chef, S Cuisine, S Medical Spa; executive consultant chef, The Gastro; and managing director, Quintessentially (Thailand). She spent three decades abroad, returning to Thailand in 2007. While in the U.K., Mini C operated the prestigious Busabong Restaurants in London’s Chelsea district and became known as a celebrity chef, appearing as guest chef on a number of SKY Channel’s cooking programs. In addition, she shared her love for Thai cooking with audiences in 170 countries on TV shows broadcast over the Thai Global Network, Channel 5
GRILLED LEMONGRASS NAKED PRAWNS
Makes 10 skewers
2 tbsp light olive oil
2 tbsp ready-made red curry paste
1 tbsp freshly squeezed lime juice
1tbsp Thai fish sauce
½ tsp caster brown sugar
40 raw black tiger prawns, peeled and deveined, but with the tails left on
10 lemon grass stalks to use as skewers, sharpened at the top
6-8 lime wedges, to serve
How to make
Begin by enhancing the ready-made red curry paste. Heat the olive oil in a wok over a low heat, then add the paste and stir-fry for about 15 seconds. Do not let the curry paste burn. Add the lime leaves and stir for a further 10 seconds. This will give you the strong and aromatic red curry paste you need.
Mix the stir-fried paste with lime juice, fish sauce and sugar together in a large, non-metallic bowl. Add the prawns, stirring gently so they are well coated and then cover with cling film and place in the fridge to marinate for 15 -20 minutes.
Preheat the grill to high. Thread 4 prawns on to each lemon grass stalk. Place under the hot grill for about 3 minutes, turning the lemon grass stalks occasionally, until the prawns have cooked through and are opaque.