18-20 medium-size green prawns
3 large cubes garlic
1 tps sambal paste
Black pepper and salt
Thai fish oil
Chopped tinned tomatoes
2 teacups Basmati rice
Place the crushed garlic, pepper and sambal in a tablespoon of
butter in a skillet and cook for one minute, shaking all the time.
Throw in the prawns and cook quickly until pink on both sides.
Do not overcook them. Remove to cool.
To the skillet, add a cup of coconut milk, a cup of tinned tomatoes, a splash of fish oil, and a squeeze of fresh lemon. Stir and heat, but do not boil. Add the prawns and stir until hot enough to serve.
Serve with boiled rice.
Garnish: finely chopped coriander leaves.
Image: The Big Prawn, Ballina, New South Wales