THAI SPICY PRAWNS from the Travelling Hat Recipe Book

Serves 2-3

16-18 medium-size green prawns, shelled but leaving tails

3 medium cubes garlic

1 tps sambal paste

Black pepper and salt to taste

Coconut milk

Lemon

Thai fish oil/Nom pla

½ tin of chopped tomatoes

Butter

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.