Ingredients
500g fresh prawns, shelled and de-veined
1 T. lime juice
1 T. rice wine
3 T. butter
10 shallots, minced
4 T. fresh garlic, minced
1 T. ginger, minced
2 medium-sized tomatoes, skinned and chopped
1/4 c. palm sugar or brown sugar
2 t. black peppercorns, crushed
1 t. EACH turmeric, cumin, paprika, toasted
3 T. shrimp paste
1 T. fresh red and green chili peppers, chopped finely
2 T. peanut butter
300 ml unsweetened coconut milk
2 pandan leaves, tied into a knot
2 stalks lemongrass or citronella, white part only, pounded
1 bay leaf, crushed
3 T. lime juice
worcestershire sauce, to taste
100 ml unsweetened coconut cream
rind of 1 lime
1/2 c. coriander or cilantro leaves, roughly chopped, washed amd dried
Preparation
Mix prawns with 1 T. lime juice and rice wine. Set aside.
In a deep skillet, melt butter over medium heat. Saute the shallots and garlic in the butter until golden brown. Add the ginger and tomatoes and saute until the juice has been drawn out. Add the sugar and melt it in the skillet. Take care not to let the sugar burn. Stir in the black peppercorns, turmeric, cumin, paprika, shrimp paste, chilli peppers, and peanut butter. Very quickly, stir until everything has been mixed well. Add the coconut milk, lemongrass, pandan, bay leaf, lime juice, and worcestershire sauce. Bring to a boil over high heat, then reduce to a slow simmer. Cook sauce until thick and aromatic or reduced to about one half. Remove pandan, citronella, and bay leaf. Drain the prawns and add them to the simmering mixture. Add coconut cream and lime rind. (Add the spinach leaves and celery at this point, if used) Mix well and simmer until sauce has been reduced to about 150 ml and prawns are cooked. Serve hot.
