Ingredients

1 tsp shrimp paste
1 cup coconut milk
1 cup water
2 stems lemon grass (white part only) finely chopped
2-4 kaffir lime leaves
2 tap chopped red chilies
2 tb sp tamarind puree
2 tb sp fish sauce
1 tsp soft brown sugar
500g raw prawns
1/4 shredded coconut, toasted
2 limes, rind

Method

Place the shrimp paste on a small piece of foil, fold one side over and then fold into
a parcel. Cook parcel under a hot grill for 2 minutes each side.

Combine coconut milk and water in a wok or frying pan and cook over a medium heat until just boiling. Add lemon grass, kaffir lime leaves and chilies to the wok, reduce heat, simmer for 7 minutes. Add the tamarind puree, fish sauce, shrimp paste and brown sugar to wok, simmer for 8 minutes.

Peel the prawns leaving the tails intact. Cut down the backs of the prawns and de vein. Add the prawns to the sauce and cook for 5 minutes or until the prawns turn pink. Sprinkle with coconut and long thin shreds of lime rind just before serving.

Serve with steamed rice.

(Serves : 4)