Servings
3
Prep time
Cook time
Recipe
Ingredients
- 450g medium-sized prawns, peeled & deveined with the tail on
- 400g tins tomatoes, crushed
- 60mL coconut milk
- 1 onion, finely sliced
- 3 tbsp sesame or peanut oil
- 2 tbsp garlic, minced
- 2 tsp ginger, minced
- 2 tsp fish sauce
- 1 tsp paprika powder
- 1 tsp turmeric powder
- 1-1½ tsp chili powder
- 2-3 tbsp coriander, chopped to serve
- Salt, to taste
- Cooked coconut rice, to serve
Method
- Heat sesame oil in a wok or large frying pan over a medium-high heat. Add onion, garlic and ginger and brown for 2 mins or until fragrant.
- Add the remaining spices and combine for 1-2 mins or until the onions are coated well. Reduce to a medium heat.
- Add in tomatoes, coconut milk and fish sauce and stir well.
- Simmer over a medium heat and add prawns. Cook prawns for 2 mins each side or until opaque. Remove from heat and season with salt to taste.
- Serve with rice and coriander.
- Tip: Use tail-off prawns if preferred. If using tail-off prawns, increase quantity by a handful.
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