Prawns in coconut and lime sauce

Ingredients

1 lb of fresh prawn

1 oz of grated coconut

1 tbsp of shrimp paste

1 cup of coconut milk

1 cup of water

3 kaffir lime leaves

1 tbsp of brown sugar

2 fresh lime rinds

2 minced lemon herbs stem (the white section)

2 tbsp of minced red chili

2 tbsp. of tamarind concentrate

2 tbsp. of fish sauce

Preparation


Spread the coconut on a baking tray and toast it for 10 minutes at 302 F until it turns dark golden.
Peel the prawns; remove the intestinal thread but leaving the tail.

Wrap the shrimp paste in foil forming a small pack. Roast under the grill for 20 minutes on each side and mix the coconut milk and water in a pan at regular heat.

Right before it begins boiling, add the lemon herb, chili and lime leaves; reduce the flame and let it boil for 7 minutes.

Add the shrimp paste, tamarind, sugar and fish sauce and simmer for 8 minutes.

Add the prawns and cook them for 5 min until they turn pink. Serve with steamed rice and season them with coconut and thin and long strips of lime rind.