Prawns ( Shrimp ) in Lime Coconut Sauce

From the cookbook The Essential Asian Cookbook.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄4 cup  shredded coconut (not sweetened)
• 500  g  large raw shrimp
• 1  teaspoon shrimp paste
• 1  cup coconut milk
• 1  cup water
• 2  stems lemon grass root, white part only finely chopped
• 3  kaffir lime leaves
• 2  teaspoons  chopped red chili peppers
• 2  tablespoons tamarind paste
• 2  teaspoons fish sauce
• 1  teaspoon soft brown sugar
• 2  limes, just the zest cut into long shreds

Directions

1. Spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally. Peel and devein the prawns, leaving the talis intact.
2. Place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel. Cook the parcel under a hot grill (broiler) for 2 minutes each side.
3. Combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling. Add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes. Add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes.
4. Add the prawns to the sauce and cook for 5 minutes or until they turn pink. Sprinkle with the toasted coconut, lime shreds then serve with steamed rice.