Toria of Northville prepares Atlantic pearl prawns and Thai Laska sauce

Toria from Northville stopped in FOX 2 to prepare some gourmet fish as well as a coconut and Thai laska sauce. 

Both are recipes that deserve a round for anyone that finds themselves on Main Street in Northville. 

Coconut & Thai Laska Sauce


  • ¼ cup of H2O
  • 1 garlic cloves 
  • 1 ½ tsp organic peanut butter
  • ½ tsp sea salt
  •  ½ tsp turbinado sugar
  • 1x tsp of organic turmeric
  • 1 tbsp EVOO
  • 1 oz  x lemongrass ( chopped)
  • 3 x kafir lime leaf (chopped)
  • 1 pinch  crushed red pepper flakes
  • zest and juice of 2 Limes
  • 2 finely chopped shallots
  • ½ liter coconut milk
  • 2 tbsp soy sauce
  • 8oz thai satay paste
  • 13 oz heavy whipping cream


  • Sweat the shallots & garlic with the EVOO until transparent in a medium size pan.
  • Add the Satay Paste 
  • Add the chili flakes & turmeric and peanut butter.
  • Add the lime zest & juice.
  • Add the rest of the ingredients and bring to the boil
  • Lower the sauce  to a simmer and reduce the sauce by half
  • Blend all through a food processor  or emersion blender and strain 

Tip: Store in a glass jar for up to 2 weeks in the fridge or freeze into ice cube molds – 2 months holding time

Grilled Atlantic blue prawns


  • 16 Blue Atlantic Pearl Prawns (deveined head off) 
  • 250g laska sauce
  • 4 portions of confit tomato
  • 10 g basil oil
  • EVOO for sauté
  • Pinch of salt 
  • Ground white pepper


  • Blanch tomatoes and remove skin and seeds
  • Chop into a very fine dice and place into a strainer to remove excess water
  • Season your prawns & Sauté evenly on both sides, once cook place on a paper towel to soak up and remaining fat
  • Heat your prepared laska sauce
  • Using a teaspoon make a quenelle shape from the tomato confit and place on plate 
  • Carefully pour in the Laska sauce
  • Arrange the prawn neatly on top of the sauce 
  • Garnish and enjoy