This delightful Thai dish combines the aromatic flavors of lemongrass and star anise to create a halal prawn recipe that is both exotic and comforting. Thai basil adds a unique herbal note that complements the sweetness of coconut and guava chutney. The prawns are cooked to perfection, retaining their juicy texture and absorbing the rich, fragrant spices. This dish is a beautiful blend of sweet, savory, and spicy flavors, making it a favorite among seafood lovers. Enjoyed as a main course, it showcases the vibrant and diverse ingredients typical of Thai cuisine, bringing a taste of Thailand to your table. Perfect for family gatherings or special occasions, it offers a taste of the tropics in every bite.
Lemongrass Star Anise Halal Prawn with Thai Basil and Coconut Guava Chutney
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Lemongrass – 3 Stalks
- Star Anise – 3 Piece
- Thai Basil – 1 Cup
- Coconut Milk – 400 Ml
- Guava – 2 Piece
- Onion – 1 Piece
- Garlic – 4 Cloves
- Ginger – 1 Tbsp
- Fish Sauce – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
15 Grams
Saturated Fat
150 Mg
Cholesterol
800 Mg
Sodium
20 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
12 Grams
Sugars
24 Grams
Protein
Directions
Step 1
Peel and devein the prawns, then marinate with fish sauce and set aside.
Step 2
Chop lemongrass, onion, garlic, and ginger finely. Slice guava thinly.
Step 3
Heat a pan over medium heat, add lemongrass, star anise, onion, garlic, and ginger. Sauté until aromatic.
Step 4
Add the marinated prawns to the pan and cook until they turn pink.
Step 5
Pour in the coconut milk and bring to a gentle simmer.
Step 6
Add sliced guava and cook for another 10 minutes.
Step 7
Remove from heat, stir in Thai basil, and adjust seasoning as needed. Serve hot.
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