Ginger & Chili Steamed Prawns & Bittergourd

This is a dish of steamed prawns flavoured with chili and ginger, served with bittergourd. Very light and healthy and best served with a hot cup of rice.

GINGER & CHILI STEAMED PRAWNS & BITTERGOURD

Ingredients:

500 grams fresh prawns; remove shells
3 tablespoons grated ginger
5 red chilies, minced (add seeds if you want it really spicy)
1 head of garlic, minced
Handful of coriander - roots and stems minced; leaves rough chopped
4 limes, zested and juice extracted
3 tablespoons fish sauce
1 teaspoon palm sugar
1 bitter gourd, sliced (Pick the large ones with ridges far apart from each other so it's not so bitter)
1 tablespoon sesame oil

Procedure:
1.  Steam the prawns and top with chopped ginger. Do it in batches if your steamer is not too big, like mine. Set aside.

3.  Heat a pot of water until it boils. Blanch the sliced bittergourd. Drain and set aside. Don't leave it too long in the hot water or it will get overcooked. Make sure it's still bright green.

4. Assemble the prawns in a baking dish. Top with the coriander leaves.

Top with the drained, blanched bittergourd.

5. Mix the following well with a wire whisk: chillies, garlic, coriander root, lime juice, fish sauce, palm sugar. Heat in a pot until well mixed. Pour over the bittergourd and prawns. Serve while warm with hot, white rice.