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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