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5 stems
lemon grass, white part only, finely chopped
2 cloves
garlic, chopped
3 tsp
grated fresh ginger
2 tbsp oil
1 red
onion or 5 red Asian shallots, cut into wedges
500g
peeled and deveined, raw medium prawns with tails intact
1 tbsp
lime juice
2 kaffir
lime leaves, shredded
2 tbsp
fish sauce
2 tbsp
grated light palm sugar
fresh
coriander leaves, to garnish |
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Method :
Place the lemon grass, garlic,
ginger and 1 tbsp of the oil in a food processor or spice grinder,
and process to a smooth paste. Heat a wok over high heat, add the
remaining oil and swirl to coat. Add the onion and stir fry over
high heat for 1 minute, then add the paste and stir fry for a
further 2 minutes, or until fragrant. Add the prawns to the wok, cook
for 2 minutes, and stir in the combined lime juice, lime leaves,
fish sauce, palm sugar and 1 1/2 tbsp water. Cook for another 2 minutes, or
until the sugar has completely dissolved. Garnish with the coriander leaves
and serve with steamed rice. If you can't buy peeled raw shrimps,
buy 1 kg and peel them yourself. This will add 15 minutes to your
preparation time.
Ready to eat in 20 minutes
Serves 4 - 6
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