Prawns and Coconut-Curry Sauce

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
6

Prawns are marinated in a delectable coconut-curry sauce. After grilling, they are arranged on purple rice tamales. The dazzling presentation is finished off with a topping of the full-bodied sauce.

Ingredients

Coconut Curry Sauce:
1 tbsp. olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 garlic cloves, minced
1⁄2 cup peanuts, roasted
2 oz. shrimp shells
2 tbsp. curry powder
1⁄8 tsp. yellow curry paste
3⁄4 cup Sherry
1 1⁄2 cups chicken stock
21 oz. coconut milk
3 tbsp. fresh lime juice

3 lb. jumbo prawns, shelled and deveined
1 cup lemongrass marinade
1⁄4 cup olive oil
6 purple rice tamales

Steps

1. In a saucepan, heat oil and add onion, celery, carrot, garlic, and peanuts. Cook about 5 min.; add shrimp shells, and continue to cook 3 min.

2. Add the curry powder and paste and combine.

3. Deglaze with Sherry and reduce. Add chicken stock and reduce to a glaze. Add coconut milk and simmer for 5 min.

4. Remove from heat; strain and add lime juice.

5. Combine prawns and marinade and refrigerate for 30 min.

6. Brush the prawns with oil and grill until done.

7. Place 5 prawns on each tamale and pour 2 oz. of Coconut-Curry sauce on each serving.

Source: Recipe from Chef Mark Schmidt

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources