Prawns ( Shrimp ) In Lime Coconut Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup shredded coconut (not sweetened)
• 500 g large raw shrimp
• 1 teaspoon shrimp paste
• 1 cup coconut milk
• 1 cup water
• 2 stems lemon grass root, part only finely chopped
• 3 kaffir lime leaves
• 2 teaspoons chopped red chili peppers
• 2 tablespoons tamarind paste
• 2 teaspoons fish sauce
• 1 teaspoon soft brown sugar
• 2 limes, just the zest cut into long shreds

Recipe

• 1 spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally. peel and devein the prawns, leaving the talis intact.
• 2 place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel. cook the parcel under a hot grill (broiler) for 2 minutes each side.
• 3 combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling. add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes. add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes.
• 4 add the prawns to the sauce and cook for 5 minutes or until they turn pink. sprinkle with the toasted coconut, lime shreds then serve with steamed rice.