coconut, green chilli & coriander prawns
1kg green king prawns 1 long green chilli, trimmed, extra to serve 2 garlic cloves, peeled 2 cups coriander leaves, extra to serve 2 green onions, trimmed and roughly chopped 2 tbsp vegetable oil 400ml canned coconut milk 4 kaffffir lime leaves 20g light palm sugar, finely chopped 2 tbsp fish sauce 1 tbsp light soy sauce Juice of 1 lime, extra wedges to serve Crispy shallots, to serve
1. Using scissors, cut down the back of the prawns and remove the vein. Place the chilli, garlic, coriander, and green onions in the bowl of a small food processor and process until finely chopped. Add a tablespoon of water if needed.
2. Heat the oil in a heavy based saucepan with a lid over medium heat, add the chilli mixture and cook for 2-3 minutes or until fragrant. Add the prawns and cook for a further 2-3 minutes or until they start to turn opaque.
3. Add the coconut milk, kaffffir lime leaves, palm sugar, fish sauce and soy sauce, and cook for a further 8-10 minutes or until the prawns are cooked through. Remove from the heat and stir through the lime juice. Serve with extra lime wedges, green chilli and crispy shallots.