Prawns with green curry sauce, beetroot & spring onion

A great dish from MasterChef Ireland 2012


  • 3 spring onions chopped
  • 1 fresh green chilli chopped
  • 1 garlic clove chopped
  • 0.50 tbsp finely chopped fresh ginger
  • 0.50 tbsp coriander seeds (dry roasted and crushed)
  • cracked black pepper
  • 2 kaffir lime leaves torn
  • 1 lemon grass (stalk chopped)
  • 50 g basil chopped
  • 25 g coriander with stalks (chopped)
  • 1 ½ tbsp olive oil
  • 1-2 limes – grated zest and juice
  • 2 tblsp coconut milk
  • salt & pepper

For the prawns
  • extra virgin olive oil
  • 4 spring onions cut into half
  • 1 shallot
  • 4-6 slices beetroot
  • 8 raw prawns
  • 1 handful of tiny lettuce leaves
  • salt & pepper

For the garnish
  • shellfish oil
  • 1 tsp finely shredded basil
  • pepper


  1. Roast coriander seeds in pan on moderately high heat and crush in Pestle and Mortar once cooled.
  2. In a blender, purée the spring onions, chili, garlic, ginger, ground coriander, black pepper, lime leaves, lemongrass, basil, coriander, olive oil, and lime zest and juice; pass through a fine-mesh sieve. Add the coconut milk and season to taste with salt and pepper. Warm just prior to use.
  3. Prepare spring onions. Peel the beets and cut into 4 slices or quarters depending on size of beets. Heat Olive Oil over moderate heat – adding beets and cook for 1-2 minutes. Add Spring onions & Shallot and cook for further 2-3 mins. Season to taste with salt and pepper
  4. Heat a pan over medium heat. Add the Oil. Add the prawns. Increase the heat to high and continue to cook the prawns for 2 to 3 minutes on each side, or until just cooked through. Remove the prawns from the pan and season to taste with salt and pepper.
  5. Add the lettuce to the same pan and quickly wilt it in the hot pan; transfer to a bowl and season to taste with salt and pepper.
  6. Arrange and serve.

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