16-18 medium-size green prawns, shelled but leaving tails
3 medium cubes garlic
1 tps sambal paste
Black pepper and salt to taste
Thai fish oil/Nom pla
½ tin of chopped tomatoes
Cup Basmati rice
Place the crushed garlic, pepper and sambal in a tablespoon of
butter and cook for one minute, shaking the skillet all the time.
Cool slightly, then throw in the prawns and cook quickly
until pink on both sides. Do not overcook them. Remove to cool.
To the skillet, add a tea-cup of coconut milk, a tea-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: chopped coriander leaves.