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| Spicy coconut prawns |
ingredients
- 3 fresh red chillies, seeded and chopped
- 2 shallots, chopped
- 1 lemon grass stalk, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon groundnut oil
- 2 kaffir lime leaves
- 1 teaspoon soft brown sugar
- 2 tomatoes, peeled and chopped
- 250ml/9fl oz coconut milk
- 700g/11⁄2lb large raw prawns,
- peeled and deveined
- squeeze of lemon juice
- salt
serves 3–4
- Using a mortar and pestle, pound together the chillies, shallots, lemon grass, garlic, turmeric and coriander until the mixture forms a paste.
- Heat a wok until hot, add the oil and swirl it around. Add the spice paste and stir-fry for 2 minutes. Pour in 250ml/9fl oz water and add the lime leaves, sugar and tomatoes. Simmer for 8–10 minutes until most of the liquid has evaporated.
- Add the coconut milk and prawns, and cook gently, stirring, for 4 minutes until the prawns are pink. Season with lemon juice and salt to taste. Serve immediately.
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