Prawns in Spiced Coconut Sauce
- Remove shells from prawns, leaving tails and heads intact. Remove waste veins and slits prawns down the underside form the head to the tail.
- Chop onion finely and fry in oil until soft. Add lemongrass, sliced chilies and ginger and saute for 2min, then add soy sauce with combined evaporated milk and coconut essence. Add tomatoes to the pan with a little water. Cook on low heat until tomato soft and sauce well flavoured.
- Add prawns and simmer for about 5 minutes until tender. Season with pepper.
- Serve with steamed rice and green salad.