Indonesian Prawns

Its about time that I share this recipe here with you. I always include this when making a Rijsttafel (an Indonesian dinner consisting of many different dishes) This is originally intended for mussels but I prefer the prawns. The sauce can be made in advance for up to 2 days, keep in the fridge until needed

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs large shrimp, cleaned and deveined
• 1  onion, chopped
• 1 -2  tablespoon sambal oelek (chili paste)
• 4  garlic cloves
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 8  candlenuts (you can substitute large macademia)
• 1  teaspoon  fish, paste (fish sauce can be substituted)
• 1  teaspoon ground galangal
• 2  tablespoons  ground  nut oil
• 2  kaffir lime leaves
• 2  bay leaves
• 2  cups  thick coconut milk
•  salt, to taste
•  sugar, to taste

Directions

1. Put the following into your food-processor: onion, sambal, garlic, cumin, coriander, candle nuts, fish paste, galangal and process until you have a paste.
2. Heat the oil and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
3. Add the coconut milk and bring to the boil, then simmer for 15-20 minutes.
4. Add the prawns and cook until they turn pink, do not overcook them.
5. Taste the sauce and add salt and sugar to your liking.