Fish and Shellfish Recipes - Chili and Coconut Prawns Recipe

Ingredients

• 8 shallots, chopped

• 4 garlic cloves, chopped

• 8-10 dried red chilies, soaked in warm water until soft,  squeezed dry, seeded and chopped

• 5ml/1 tsp shrimp paste

• 30ml/2 tbsp vegetable or groundnut (peanut) oil

• 250ml/8fl oz/1 cup coconut cream

• 500g/1 1/4lb fresh prawns (shrimp), peeled and deveined

• 10ml/2 tsp tamarind paste

• 15ml/1 tbsp palm sugar (jaggery)

• salt and ground black pepper

• 2 fresh red chilies, seeded and finely chopped, and fresh coriander (cilantro) leaves, finely chopped, to garnish

• crusty bread or steamed rice and pickles, to serve

Serves 4

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Method:

1. Using a mortar and pestle or food processor, grind the shallots, garlic and dried chilies to a coarse paste. Beat in the shrimp paste.

2. Heat the oil in a wok and stir in the paste until fragrant Add the coconut cream and let it bubble up until it separates. Toss in the prawns, reduce the heat and simmer for 3 minutes.

3. Stir in the tamarind paste and the sugar and cook for a further 2 minutes until the sauce is very thick.

4. Season with salt and pepper and scatter the chopped chilies and coriander over the top.

5. Serve immediately with chunks of fresh, crusty bread to mop up the sauce, or with steamed rice and pickles.

Note: Supply plenty of bread or rice when serving these superb prawns. The sauce is so tasty that diners will want to savor every last drop. Be warned, though, the chili makes these fiery, even though tamarind has a taming influence.

Cook's Tip: Tamarind used to be an exotic ingredient, available only as pods which needed to be processed before use. Fortunately the paste is now a stocked supermarket item.