Ingredients:
1½ lbs. prawns
1 large onion, chopped
8-10 dried chilies, pre-soaked, seed removed
4-6 pcs. kaffir lime leaves
2-3 pcs turmeric root or 1 tsp turmeric powder
3 buah keras, or 2 tablsp. chopped cashew nuts
1 inch ginger
4 pips garlic
3 stalks lemon grass, cut in chunks
¼ cup oil
1 cup coconut milk
2 tsp. sugar
Juice of ½ lemon
salt and pepper to taste
Method:
1. Blend or pound the spice ingredients until fine.
2. Slit the prawns on top, remove the black vein and leave shells intact. Wash well to remove any slim and season with a dash of salt. Set aside.
3. Heat oil and fry the spice past until fragrant over medium low heat until mixture is fragrant and moisture has evaporated, and there is a thin layer of red film of oil on top of mixture. This will take abit longer if your paste is processed through a blender.
4. Add half of the coconut milk and mix in with the chilli paste. Turn heat up to high and add in the prawns to cook. Add the rest of the milk and sugar, then the lemon juice. Season to taste with salt.
5. Remove from heat and garnish with chopped fresh young kaffir leaves on top. Serve with rice.
