| Instructions |
| Put all the paste ingredients into a blender and blend until as smooth as possible. |
| Transfer the paste mixture to a pan, bring to the boil and cook for 4 minutes, stirring frequently. |
| Add the hot water, lime leaves or bay leaves and lemongrass. |
| Return to the boil, then simmer for 20 minutes. |
| Add the creamed coconut and stir until dissolved. Simmer, stirring continuously, for 3-4 minutes more. Season with more salt, if desired. |
| Bring the sauce to a rolling boil. Add the prawns and cook, stirring continuously, for 2 minutes. |
| Add the tomatoes and mangetout or sugar snap peas, and simmer for another 2 minutes only. Do not cook the mixture for any longer or the prawns will become tough and tasteless. |
Discard the lime leaves or bay leaves and lemongrass before serving.
Source : Sri Owen "The Classic Asian Cookbook" |
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Recipe
- 450ml (3/4 pint) hot water
- 2 fresh kaffir lime leaves, or bay leaves
- 5cm (2 in) piece of fresh lemongrass
- 125g (4 oz) creamed coconut
- 16-20 raw king prawns, peeled and deveined
- 2 ripe tomatoes, skinned, deseeded and chopped
- 125g (4 oz) mangetout or sugar snap peas
For the paste:
- 3 shallots or 1 small onion, chopped
- 2 cloves garlic, chopped
- 5cm (2 in) piece of fresh ginger root, peeled and sliced
- 3 large fresh red chilles, deseeded and chopped
- 1 tsp dried shrimp paste, optional
- 2 candle nuts, or macadamia nuts, or blanched almonds, chopped
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp salt, plus extra to taste
- 1 tbsp tamarind water, or lemon juice
- 2 tbsp groundnut oil or vegetable oil
- 3 tbsp cold water
SERVES : 4
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