Thai Steamed Prawn Pots

Prawns, like all shellfish, are a good source of lean protein. Here their flavour is greatly enlivened by the addition of Thai spices, which will also help the body to digest this and any further courses. For this dish you will need four ramekins that hold around 100ml (just over 3fl oz) each.

Serves 4


300g (101/2oz) raw prawns, shelled and deveined

2 heaped tbsp coconut cream 2 tsp Thai red curry paste

1 tbsp nam pla or Thai fish sauce

2 pinches of xylitol (or caster sugar) 1 small mild red chilli, deseeded

2cm/1in chunk of root ginger, roughly chopped 1 large free-range or organic egg

4 tbsp raw unsalted cashew nuts, lightly toasted in a dry frying pan

1 tbsp fresh coriander drizzle of toasted sesame oil


  1. Cut out four circles of baking paper to cover each
  2. Place the prawns, coconut cream, curry paste, nam pla, xylitol, chilli, ginger, egg and half the cashew nuts in a blender and whizz to form a rough paste.
  3. Divide the paste evenly between the ramekins and place a baking paper circle on top of each
  4. Arrange the ramekins in a steamer pan or machine. They should all be on the same level to ensure that they cook evenly, which may mean cooking them in two Cover and steam them for around 12 minutes or until the prawn paste feels firm to the touch and the middle is cooked (pierce one with a knife to check). Remove the paper topping when cooked.weiMeanwhile, roughly chop the remaining cashew nuts and the coriander and scatter over the prawn pots. Before serving, drizzle each one with a little sesame oil

Cook’s Notes

Gluten-free, wheat-free, dairy-free

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