Ingredients
450g prawns *
3 Tablespoon oil
1 stem lemongrass, thickend only, bruised
2 cm galangal, bruised
3 bay leaves (optional)
1/4 tsp of freshly ground pepper
200mls thick coconut milk
salt to taste
Spice Paste
4 red chilies ( use the size and heat you are comfortable)
4 shallots
4 cloves of garlic
10 candlenuts or macadamias
1 tsp belacan/terasi (malay/indonesian dried shrimp paste) toasted #
3 Tablespoon shopped palm sugar or dark brown sugar
80 mls water
If you are using prawns in the shell cut off prawn legs and rinse.
To make the spice paste, coarsely chop the chilies, shallots, garlic and candlenuts place in a blender or food processor with the shrimp paste, palm sugar and water. Blend to a smooth paste.
Heat oil in a wok or a saucepan. Fry til the Spice paste is fragrant and the oil separates. Add the prawns^, lemongrass, galangal, bay leaves, ground black pepper, coconut milk and salt to taste.
Stir fry over medium heat until the prawns are cooked through and the sauce is thick, aprox 15 minutes.
* you can use pre cooked prawns
# this paste does smell, Wrap a hunk in foil and toast under the grill or in a gas burner for a few minutes to toast
^ If you add precooked prawns don't add them at the beginning, add them towards the end for about 2 minutes, just long enough to warm them up.
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