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Goong Nueng Manao | Steamed Thai Lime Prawns
(0)
25 min
Quick
Knuspr-Küche
Goong Nueng Manao ist ein thailändisches Highlight: Saftige Garnelen werden schonend mit frischem Knoblauch, feurigem Chili und spritzigem Limettensaft gedämpft. Begleitet von duftendem Jasminreis bringt dieses leichte Gericht authentische Aromen Bangkoks direkt an deinen Tisch.
Preparation method
Preparation & Rice
Rinse the jasmine rice thoroughly in a sieve under cold running water until the water runs clear. Then bring to a boil with twice the amount of water and a pinch of salt, cover with a lid, and steam on the lowest heat for about 15 minutes until cooked through.
Peel the prawns, leaving the tail on if desired. Carefully slice along the back lengthwise and remove the dark vein. Pat the prawns dry.
Finely chop the garlic cloves and red chillies. Wash and chop the fresh coriander, also finely slicing the tender stems. Trim the spring onions and slice them diagonally into thin rings.
Chef's tip
For a milder flavour, remove the seeds from the red chillies before chopping. If you love authentic Thai heat, leave the seeds in as desired.
If you do not have a steamer insert, you can cover the dish of prawns with aluminium foil and cook in a preheated fan oven at 180 °C for about 8 to 10 minutes.
40 min
Under an hour
