Hot and spicy prawn stew
Prep time: 10 mins Cooking time: 20 mins Serves 4 1 tbsp oil 1 large green chilli, finely chopped 2 red bird’s eye chillies, finely chopped 2 garlic cloves, minced 1 lemon grass stalk, finely chopped 1 red onion, very finely chopped 2 tbsp tom yum paste 1 tin (400g) coconut milk 3/4 cup fish or vegetable stock 3 lime leaves 2 limes, juiced 1 tbsp brown sugar 2 tsp fish sauce 16 large prawns, shells on 200g cherry tomatoes, halved Fresh coriander and sliced red chilli, to serve
1 Heat oil in a pan and add chillies, garlic, lemon grass and onion. Gently sauté until golden.
2 Add tom yum paste and cook for 30 seconds. Pour in coconut milk and stock and add lime leaves and juice, brown sugar and fish sauce. Bring to a simmer and cook for 10 minutes.
3 Toss in prawns and tomatoes and cook for 5 minutes or until prawns are cooked through. Season to taste by adding more lime juice, fish sauce or sugar.
4 To serve, pour stew into bowls and garnish with coriander and chilli.