|Source||Chef Tene Shake|
A Tene Shake signature recipe. Served with white rice
To start the sauce, mince the shallots and the white part of the lemongrass and set aside. Then cut the ginger into a few big pieces.
Heat a deep sided sauté or fry pan over medium heat and add the oil. Then add the shallots, lemongrass, ginger and whole Thai chilies. Cook for 3 or 4 minutes or until the shallots are translucent.
Next add the sugar and tomato paste, cook for a minute, then add the coconut milk, lime juice and salt. Bring the sauce to a gentle boil, then immediately turn the heat down to medium low and let simmer. Cook uncovered for approximately 20 minutes. The sauce will reduce slightly and thicken as all of the flavors come together.
Step 2: Cleaning the Prawns (3/4 lb medium-sized prawns - approx. 12)
Method: While the sauce is cooking, peel and devein the prawns. Depending on your preference, you can either leave the tails on or remove them. Then set the prawns aside while you finish the sauce.
Step 3: Finishing the Dish (1/4 c. sliced bamboo shoots, 3 basil leaves)
Method: Once the sauce has reduced and thickened slightly, add the prawns and bamboo shoots and gently simmer for 5 minutes, or until the prawns are cooked through.
While the prawns cook, chiffonade the basil, slice the lime and set aside.
Once the prawns are ready, add the basil and mix everything together. Then serve with white rice.