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MALAYSIAN-STYLE PRAWNS

30 ml vegetable oil


1 medium onion, skinned and very finely chopped


2 garlic cloves, skinned and crushed


2.5 cm piece root ginger, skinned and crushed


2 dried red chills, finely chopped


15 ml (1 level tbsp) ground coriander


10 ml (2 level tsp) ground turmeric


Salt


700 g peeled prawns


Half a 200 g block creamed coconut, crumbled


About 300 ml boiling water


Juice of 1 lime or lemon


15-25 g coconut shreds or shredded coconut (optional)


Lime or lemon slices, whole prawns (optional) and fresh coriander sprigs, to garnish


 


  1. Heat the oil in a wok or large frying pan, add the onion, garlic and ginger and fry gently for 5 minutes. Sprinkle in the chilllis, spices and salt and stir-fry for 2-3 minutes more.

  2. Add the prawns to the pan and stir-fry for 5 minutes until heated through and evenly coated in the spice mixture.

  3. Crumble in the coconut, then gradually add the water and bring to the boil, stirring all the time. Simmer for 5 minutes, stirring frequently. Taste and add more salt, if necessary.

  4. Transfer to a warmed serving dish and sprinkle the juice from the lime evenly over the top. Scatter over the coconut shreds, if using, then garnish with lime or lemon slices, whole prawns, if using, and coriander. Serve immediately.
    Serves 6


MALAYSIAN-STYLE PRAWNS

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