Rich prawn curry
Method
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First, prepare the stock. Remove the shells from the prawns and set the prawns aside. Place the shells in a small pan and cover with water. Add the lime leaves and peppercorns, then simmer over a gentle heat for five minutes.
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For the spice paste, place the garlic, lemongrass, ginger and chilli into a small food processor and blend for a few seconds. Add the coriander and blend to a rough paste.
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Strain the prawn stock through a sieve, discard the shells, then return the stock to the pan and keep warm.
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For the prawns, pour the oil into a large, heavy-based saucepan over a medium heat, then add the spice paste. Fry gently for two minutes then add 300ml/½ pint of the stock.
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Add the coconut milk, a generous pinch of salt, the mangetout and the prawns. Simmer for 3-4 minutes.
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Divide the beansprouts between two large bowls, then spoon the prawn curry over the top, allowing the beansprouts to cook in the residual heat. Serve immediately.
Ingredients
- 12 large king prawns, shells on
For the stock
- 12 retained prawn shells
- 2 kaffir lime leaves
- 5 peppercorns
For the spice paste
- 1 garlic clove
- 2 lemongrass stalks, cut into inch-long pieces
- thumb-sized piece of ginger, peeled and roughly chopped
- 1 red bird's-eye chilli
- handful fresh coriander
For the prawns
- 1 tbsp olive oil
- 4 tbsp coconut milk
- pinch salt
- 100g/3½oz mangetout, shredded lengthways
- 100g/3½oz beansprouts
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