Thai Prawns with Coriander, Lime, and Beer
3-4 cloves garlic, roughly chopped
2 bird’s eye chillies, roughly chopped
1 tbs palm sugar
1 1/2 tbs fish sauce
Stems from a 30g bunch of coriander
Zest and juice of 2 limes
3/4 tsp flaky sea salt, like Maldon
2 tbs olive oil, divided
2 echalion shallots, thinly sliced
150ml Pressure Drop Wu Gang Chops the Tree
250g deveined, shell-on king prawns
½ avocado, thinly sliced
Steamed white rice 1 lime, cut into wedges
In the bowl of a food processor, add the garlic, chillies, palm sugar, fish sauce, the stems from your bunch of coriander, the zest and juice of 2 limes, and the sea salt. Blitz for roughly one minute, or until the paste is well combined (note: it will have a relatively thin consistency).
Heat 1 tbs of olive oil in a large frying pan over medium-high heat. Add the shallots and cook for 4-5 minutes, or until softened and translucent. Spoon shallots into a bowl and set aside.
Add 1 tbs of olive oil to the frying pan and heat on high heat. Add the prawns and sear on one side for 45 seconds before removing from the heat and adding to another waiting bowl. Prawns are very susceptible to overcooking, so don’t be tempted to cook longer or sear on both sides; instead, they will finish cooking at the very end.
Add your shallots back to the frying pan and heat over medium-high heat. Pour in the Wu Gang. Simmer for 3-4 minutes, or until the beer has begun to reduce. Add the prepared paste into the beer and mix, cooking for an additional 1-2 minutes, until additionally reduced.
Remove the frying pan from the heat and add the shrimp, tossing lightly until just cooked through. Season to taste with an extra sprinkling of sea salt.
Serve with steamed rice and a few slices of avocado. Slice the third lime into wedges and squeeze a bit more juice over each serving. Top with the coriander leaves.
Claire M. Bullen is a professional food and travel writer, a beerhound and all-around lover of tasty things. When she's not cracking open a cold one, she's probably cooking up roasted lamb with hummus. Or chicken laksa. Or pumpkin bread. You can follow her at @clairembullen. Pick up a bottle or three of Pressure Drop's Wu Gang Chops The Tree in store or at our online shop.