Ingredients:
King Prawns: 450 gr, deveined, tails intact
Coriander Leaves: to garnish
Onion: 1 small , finely chopped
Garlic: 4 cloves , finely chopped Vegetable Oil: 2 tbsp
Sauce Ingredients:
Lemon Grass: 2 stalks , finely chopped, preferably bruised in a mortar and pestle
Curry Paste: 1 tbsp, medium
Fish Sauce: 1 tbsp
Sugar: 1-2 tbsp
Crunchy Peanut Butter: 1-2 tbsp
Tamarind Juice: 3 tbsp (or 1tbsp concentrated tamarind juice, diluted with 2tbsps of water)
Lemon Juice: 1/2 lemon
Cinnamon: a pinch
Coconut Milk: 300 mL low fat
Directions:
For the sauce:
1. Fry the onions on a medium heat with half the oil until it starts to smell. Add the garlic and lemon grass. Fry until golden.
2. Add the curry paste and fry for another 2-3 minutes.
3. Add the coconut milk, fish sauce, sugar, peanut butter, tamarind juice, lemon juice and cinnamon. Adjust the taste with sugar and lemon juice. Cook until the sauce thickens, stirring regularly.
For the prawns:
4. Fry the prawns with the rest of the oil, until they become curly.
5. Add the sauce to the prawns and garnish with coriander leaves.
