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Old 02-26-2006, 04:42 AM   #1
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Prawns

Grilled Lemon Grass Skewered Prawns with Thai Stir Fried Vegetables, Vanilla Jasmine Rice, Coconut-Saffron Sauce, and Thai Basil-Chili Oil

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Old 02-26-2006, 05:04 AM   #2
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Yum... are those pictures of dishes you made? They look fantastic!

Could you post the recipe for the sauces? (thai basil chili and coconut saffron)
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Old 02-26-2006, 01:12 PM   #3
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That's beautiful!
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Old 02-26-2006, 02:32 PM   #4
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Yeah. I usually run specials when I'm covering certain restaurants so that's what they are pictures of.

For the coconut saffron sauce, use this recipe with the following changes:

Basic Beurre Blanc
  • Sub the Lemon Juice with Kaffir Lime Juice
  • Use 1 cup unsweetened coconut milk and 1 cup heavy cream
  • Start with 1/4 tsp. Saffron threads, then adjust for color and flavor. Substitute tumeric if saffron is not available or too expensive
For the Thai Basil and Thai Chili Oil:

In a food processor or blender, combine 1 cup grapeseed or canola oil with 1 cup loosely packed Thai basil leaves and 1 Green Thai chili, seeds and veins removed, 1 tsp. kosher salt and 1 tsp. granulated sugar. Pulse until everything is chopped, then let sit overnight in the refrigerator. Strain through 2 layers of cheesecloth plus a chinois.
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Old 02-26-2006, 03:59 PM   #5
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Thanks so much ironchef! I will try these. I have a tin of saffron and dont get a chance to use it very often. I dont want it to go to waste because it was expensive, so this should be good...

What else would the sauce go nicely with?
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Old 02-26-2006, 04:20 PM   #6
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It would go well with scallops, poached lobster, most types of mild, flaky fish. I don't know how well it would work with tuna or salmon. It would go better with something like halibut, sea bass, monkfish, wahoo, etc. It's more of a sauce for seafood although it would probably work with chicken breast too.
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Old 02-27-2006, 01:59 AM   #7
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I made the coconut/saffron sauce tonight and used it on tilapia fillets... it was so good. I had it with a bit of greens tossed in a light vinegrette and rice - what a nice Sunday supper! I still have a lot of sauce leftover though.. how long will it keep in the fridge? I'll try to use it over the next couple of days.

Thanks again for the recipes...
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Old 02-27-2006, 02:33 PM   #8
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Quote:
Originally Posted by grumblebee
I made the coconut/saffron sauce tonight and used it on tilapia fillets... it was so good. I had it with a bit of greens tossed in a light vinegrette and rice - what a nice Sunday supper! I still have a lot of sauce leftover though.. how long will it keep in the fridge? I'll try to use it over the next couple of days.

Thanks again for the recipes...
I should've told you that you could've halved the recipe...especially if you're only cooking for a few people. However, because the beurre blanc was not a traditional one (which is usually just butter and white wine + vinegar reduced au sec) it will keep for a couple of days. When you reheat it though, don't bring it to a boil. But I am glad that it turned out and that you enjoyed it.
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