A true Thai recipe, which probably originated in Southern Thailand with its use of the thick coconut milk. The Thai recipe leaves the heads and tails intact, but if making this dish for foreigners I suggest you remove both.
|Sunflower oil||2 tbspns|
|Lemongrass chopped||2 sticks|
|Red chilli medium sliced||2|
|Fresh ginger shredded||2.5 cm|
|Fish sauce||2 tbspns|
|Coconut milk (thick)||1 cup|
|Medium tomatoes peeled and chopped||2|
|White pepper (prik Thai)||½ tspn|
Prepare the prawns by removal of the dark veins and then slit prawn from the underside. Chop the onion finely and fry in the oil until soft. Add lemongrass, sliced chilli, sugar and ginger and sauté for two minutes, then add fish sauce and coconut milk. Add tomatoes, with a small amount of water. Cook on a low heat until tomato is soft and sauce well flavored. Add prawns and simmer for five minutes until tender. Do not overcook or the prawns take on a rubbery texture. Season with white pepper and serve with jasmine rice.