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Spiced Prawns With Coconut

Ingredients: 3 medium Red chilies, seeded & chopped 3 medium Shallots 1 Lemongrass stalk, chopped 2 Garlic cloves, chopped 1 Thin sliver of shrimp paste 1/2 Teaspoon(s) Ground Galangal 1 Teaspoon(s) Ground Turmeric 1 Teaspoon(s) Ground Coriander 1 Tablespoon(s) Groundnut oil 1 Cup(s) Water 2 Fresh Kaffir Lime leaves 1 Teaspoon(s) Light brown soft sugar 2 medium Tomatoes, skinned, seeded 1 Cup(s) Coconut milk 1 1/2 Pound(s) Large raw prawns, peeled Directions: In a mortar, pound together the chilies, shallots, lemon grass, garlic, shrimp paste, galangal,turmeric and coriander with a pestle until the mixture forms a paste. Heat a wok, add the oil and swirl it around. Add the spice paste and stir-fry for 2 minutes. Pour in the water and add the kaffir 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. Transfer the mixture to a warmed serving dish, garnish with the spring onions and flaked coconut and serve. Note: Ground Galangal is similar to ground ginger and comes from the same family and can be found in most oriental stores along with shrimp paste.
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