1 kg medium green prawns
1 onion, finely chopped
3 tblsp peanut oil
1 clove garlic, crushed
1 tsp fresh chopped ginger
1 large chilli, seeded and chopped finely
juice of ½ lemon
1 tsp ground coriander
1 tsp turmeric
2 tblsp fish sauce
400 mL coconut cream
1 tsp vinegar
 
 

Peel the green prawns, leaving the tail and last section of the shell in place. Cut along the back of each prawn, remove the dark vein, and press prawns flat.

Heat the peanut oil and fry the chopped onion until it is well coloured.

In a mortar and pestle or food processor, grind the cooked onion, garlic, ginger, chilli and lemon juice to a fine paste. Add the coriander, turmeric and fish sauce. Grind again, adding a little of the coconut cream.

Cook the ground paste in the pan used to fry the onions for about 5 minutes on a gentle heat. Add the coconut cream and vinegar. Bring almost to the boil, reduce heat and, while stirring continually, simmer for 5 minutes. Add ¾ cup water, the green prawns and the fish sauce. Simmer for 3 minutes. Serve over individual bowls of boiled rice.