Recipe Ingredient
- 1 kg medium or small prawns
- 1 tbsp oil
- 8 cups prawn stock
- Salt to taste
- 2 stalks lemon grass, bruised
- 4 kaffir lime leaves
- 4 fresh red chillies
- 2 tbsp fish sauce
- Lime or lemon juice to taste
- 2 tbsp chopped coriander leaves
- 4 spring onions (scallions), including green tops, chopped
Instructions
- Shell and devein prawns, reserving heads and shells. Heat oil in a saucepan and fry heads and shells until they turn pink.
- Add eight cups hot water, salt, lemon grass or rind, kaffir lime leaves and three of the chillies left whole. Bring to the boil, cover and simmer for 20 minutes.
- Strain stock, return to pan and bring to the boil. Add prawns and simmer for three minutes, or just until prawns are cooked.
- Stir in fish sauce and lime or lemon juice to taste, making it nicely piquant. Serve sprinkled with remaining chilli finely chopped, coriander leaves and spring onions.
