(serves 4) Prep time: 15 mins Cooking time: 10 mins Ingredients 4 tsp butter 2 tbsp finely chopped Spanish onion chopped ginger garlic cloves, sliced sliced lemon grass sliced red chillies sliced green chillies cream sunflower oil medium-size prawns, peeled, tails intact steamed basmati rice, to serve 4 tbsp 4 4 tsp 35g 1 tsp 1 litre 4 tsp 250g Method 1. To prepare chilli sauce, heat butter in pan and sauté onion, ginger, garlic and lemon grass until translucent and begins to colour. Add chillies and let mixture sweat for 5 minutes over low heat. Add cream and let mixture simmer until it thickens to a sauce-like consistency. Season and sieve sauce into a bowl then cool it in an ice bath. Heat oil in deep frying pan and fry prawns for not more than 1 minute on each side. Add 200ml of prepared sauce to prawns and season with salt and freshly ground black pepper. Remaining sauce can be stored in an airtight bottle in refrigerator for later use. Let mixture simmer until sauce thickens and coats prawns. Serve with steamed rice and garnish with julienned peppers, fresh coriander and lemon wedge.