Saturday, July 16, 2011


This would be easy to make in a camp oven.  I had every intention of making it and Youtubing it but the weather was so cold and bleak so I made it inside.  I kept the spices low to suit everyone.  I adapted it from   Chef John at Food Wishes Blog and suggest you check his Youtube for his method of cooking.  I like a lot of his cooking and feel I can adapt it for camping or outdoor cooking.

Carolyns Outdoor Cooking In Oz

500g raw prawns with shells (fresh is best but I used frozen with only tail shells)
2 1/2 cups water 
4 tablespoons butter, divided
1/3 cup chopped green onions
1/3 cup diced celery
1/4 diced jalapeno (I used a Tablespoon of jalapenos from a jar)
1/4 cup flour
2 cups prepared tomato soup (My soup was one which needed to have liquid added so I used fish stock instead of water to make up the quantity)
1/2 cup coconut milk
1/4 teaspoon red curry paste, or to taste (I stuck to this amount)
salt and/or fish sauce to taste
basil chiffonade (rolled finely sliced basil)  (not having any basil I decorated with coriander)
rice crackers

Shell and devein the prawns, fry the shells till pink in a tablespoon of the butter on medium,  add the water and simmer while slicing the prawns horizontally and removing the vein.

Put the liquid and shells aside.

Fry the onions, celery and japaleno on medium until softened in the rest of the butter, add the flour and mix for about 3 minutes.

Mix in strained warm liquid from boiled shells to the flour mixture, then add made up tomato soup, red curry paste, coconut milk and fish sauce and bring to a high simmer (almost boiling) for a few minutes.

Add the raw prawns and cook only until the prawns turn pink.

Put a rice cracker floating in the middle and decorate with basil.


  1. Wow! This is so yummy and appetizing.

  2. Looks delish ... but I think I'll let someone make it for me!!!

  3. Very simple and except for the japalenos ingredients available most places. Probably leaving it out and adding a little dried chilli would work. It was popular here with the fussy eater.