Prawns in Soured Lime Coconut Sauce Recipe

Preparation time: 20 minutes
Total cooking time: 30 minutes
Recipe serves 4

Ingredients

1 teaspoon shrimp paste
1 cup coconut milk
1 cup water
2 stems lemon grass (white part only), finely chopped
2-4 kaffir lime leaves
2 teaspoons chopped red chillies
2 tablespoons tamarind puree
2 teaspoons fish sauce
1 teaspoon soft brown sugar
500g raw prawns

¼ cup shredded coconut, toasted rind of 2 fresh limes

Method

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

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

3. Peel the prawns, leaving the tails intact. Cut down the backs of the prawns and devein. 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 with steamed rice.

Notes

Prawns can be cooked and served in their shells. Provide a finger bowl and napkin for each person.

Shrimp paste is roasted to develop the flavour. The aroma may be unpleasant, but the flavour is essential for this dish.