Ingredients:
16 medium-sized prawns
1 tsp hot chilli powder
4 tbsp fish sauce
1 tsp ginger
12 tbsp cooking oil
1/2 tsp ground turmeric
1 tsp salt (or to taste)
4 sprigs of fresh coriander (cilantro)
4 green chillies
2 tomatoes
4 onions, finely chopped
2 garlic cloves, crushed
Method:
Wash and peel the prawns. Mix together the salt and turmeric powder in a bowl. Add the prawns, toss to coat and set aside to marinate.
In a mortar, pound together the garlic, onion and ginger to a paste. Heat the oil in a wok, add the garlic and onion mix and stir-fry over medium heat until aromatic.
Add the tomatoes and chilli powder then cook gently, stirring constantly for about 5 minutes, or until the tomatoes have begun to break down.
At this point, add the prawns and stir in the fish sauce.
Cook gently, stirring frequently, until the gravy begins to develop an oily sheen on its surface.
Take off the heat, turn into a warmed dish, sprinkle with the coriander and serve accompanied by rice.
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