Serves 4 as part of a shared meal
Ingredients:
Hot water, 450ml
Kaffir lime leaves*, fresh, 2 sprigs
Lemongrass, 5 cm length, 1 pc
Coconut cream, 125g (or ½ cup)
Raw King prawn, peeled & deveined, 16-20 pcs
Red tomatoes, riped & deskinned, 2 pcs
Sugar snap peas (四季豆), 125g
* Can substitue with bay leaves
Paste:
Shallots^, chopped, 3 pcs
Garlic, chopped, 2 cloves
Ginger root, ~5 cm length, peeled & sliced, 1 pc
Large fresh red chillies, deseeded & chopped, 3 pcs
Dried shrimp paste (= Belachan in Malay, optional), roasted and crushed, 1 tsp
Candle nuts (= Buah Keras in Malay), chopped, 2 pcs
Coriander powder (芫荽籽粉), 1 tsp
Paprika powder (西班牙红椒粉), 1 tsp
Salt, ½ tsp or to taste
Tamarind waterº, 1 tbsp
Cooking oil, 2 tbsp
Cold water, 3 tbsp
^ Can substitue with 1 small red onion
º Can substitue with lemon juice
Method:
1. Prepare paste. Place all paste ingredients in blender and blend until as smooth as possible.
2. Transfer paste to wok. Bring to boil and cook for 4 mins with continuous stirring.
3. Add hot water, kaffir lime leaves and lemongrass. Bring to boil and simmer for 20 mins.
4. Add coconut cream and stir till dissolved. Simmer with continuous stirring for further 3-4 mins. Add salt if needed.
5. Bring sauce to rolling boil and add in prawns. Cook, with stirring, for 2 mins.
6. Add in tomatoes and sugar snap peas. Simmer for 2 mins only before turn off heat. Do not cook longer as prawns will become tough and tasteless.
Serving:
1. Remove kaffir lime leaves and lemongrass before serving.
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