Green prawn curry

Tabouleh with prawns

• 1 KG PRAWNS, shelled
• BUNCH OF GREEN ONIONS, chopped
• 1/2 CUCUMBER, cut in strips
• 1/2 CUP COCONUT MILK
• 3 GREEN CHILLIES, chopped
• 2 STEMS LEMON GRASS, chopped
• 1 TBSP GREEN CURRY PASTE
• 2 KAFFIR LIME LEAVES, torn
• 2 TBSP FISH SAUCE

• 1/2 CUP BULGUR
• 3 TOMATOES, cubed
• 1/2 CUCUMBER, cubed
• 200 GRAM PRAWNS, shelled
• 1 ONION, chopped
• 4 TBSP OLIVE OIL
• 2 TBSP LEMON JUICE
• HANDFUL CORIANDER, chopped
• HANDFUL MINT, chopped

Stir fry the lemon grass and the lime leaves with the green curry paste for three minutes. Add the prawns and stir fry two minutes more. Add the coconut milk, green onions, peppers and fish sauce and heat for two minutes on high heat. Finally, add the cucumber.

Soak the bulgur 1 1/2 hour in cold water and drain. Stir fry the prawns for three minutes and allow them to cool down. Mix the cucumber, tomatoes, prawns, bulgur, onion, mint, coriander and pepper and salt to taste. Mix olive oil and lemon juice and pour this over the salad. Toss the salad.

Lebanese love to eat tabouleh and hummus for New Year. On Worldcook's New Year page you will find New Year recipes from all over the world.