Prawns ( Shrimp ) in Lime Coconut Sauce

Ingredients

• 14 cup shredded coconut (not sweetened)
• 500 g large raw shrimp
• 1 teaspoon shrimp paste
• 1 cup coconut milk
• 1 cup water
• 2 stems lemon grass root
• white part only finely chopped
• 3 kaffir lime leaves
• 2 teaspoons chopped red chili peppers
• 2 tablespoons tamarind paste
• 2 teaspoons fish sauce
• 1 teaspoon soft brown sugar
• 2 limes
• just the zest cut into long shreds

Instructions

1. Spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally.
2. Peel and devein the prawns, leaving the talis intact.
3. Place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel.
4. Cook the parcel under a hot grill (broiler) for 2 minutes each side.
5. Combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling.
6. Add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes.
7. Add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes.
8. Add the prawns to the sauce and cook for 5 minutes or until they turn pink.
9. Sprinkle with the toasted coconut, lime shreds then serve with steamed rice.