| Spicy Prawns with Coconut
)
| 650 |
green king prawns, peeled and deveined |
| 3 |
red chillies, chopped |
| 3 |
shallots, chopped |
| 2 |
chopped lemon grass |
| 3 |
garlic, chopped |
| 1 |
thin sliver of dried shrimp paste |
| 1 |
galangal, chopped |
| 1 |
ground turmeric |
| 1 |
ground coriander |
| 1 |
groundnut oil |
| 250 |
water |
| 2 |
fresh kaffir lime |
| 1 |
brown sugar |
| 2 |
tomatoes, skinned and chopped |
| 250 |
coconut milk |
| |
fresh lemon juice |
| |
salt |
| |
spring onions, sliced to garnish |
| |
flaked coconut to garnish |
Method
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.
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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Author: frangipani 
  member since 06/03/2008 
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I only replaced the galangal by ginger, awaiting my first crop of it,
I decorated with some ginger and lemon grass leaves, see foto.
Thx and cheers, Che
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