Assigned Tags / Keywords:

Asia, Christmas, galangal, main dish, prawns, sambal, seafood, spices, spicy, tomato

Ingredients per portions

650 g	green king prawns, peeled and deveined
3 small	red chillies, chopped
3	shallots, chopped
2 tsp	chopped lemon grass
3 clove(s)	garlic, chopped
1	thin sliver of dried shrimp paste
1 tsp	galangal, chopped
1 tsp	ground turmeric
1 tsp	ground coriander
1 tbsp	groundnut oil
250 ml	water
2 leaves	fresh kaffir lime
1 tsp	brown sugar
2	tomatoes, skinned and chopped
250 ml	coconut milk
	fresh lemon juice
	salt
	spring onions, sliced to garnish
	flaked coconut to garnish

In a mortar with pestle pound together chillies, shallots, lemon grass, garlic, shrimp paste, galangal, turmeric and coriander to a paste.

Add oil in a heated wok or heavy based pan. Add spice paste and stir-fry for 2 minutes.

Pour in water and add kaffir lime leaves, sugar and tomatoes. Simmer for about 10 minutes until most of the liquid has evaporated.

Add coconut milk and prawns and cook gently for about 4 minutes until the prawns are just cooked through.

Season with lemon juice and salt to taste.

Garnish with spring onions and coconut flakes and serve immediately with rice.

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