Using Thai flavour profiles I came up with this dish using left over น้ำพริกเผา Nam Prik Pao (Thai Chilli Paste) from my ต้มยำกุ้งน้ำข้น Tom Yum Goong Nam Khon (Thai Hot & Sour Creamy Prawn Soup) recipe and a bit of my own ingenuity.
You can just as easily make this recipe with peeled prawns but personally I love whole prawns because then you can enjoy sucking the prawns and its head! mmmm prawn brains, my fave!
500g whole prawns
1 stalk lemongrass
3 garlic cloves
2 Thai red chillies
1 ½ Tbsp. น้ำพริกเผา Nam Prik Pao (Thai Chilli Paste/Jam)
1 Tbsp. Nam Pla (Thai Fish Sauce)
1 Tsp. palm sugar
1 lime, juiced
1 cup coconut milk
3 kaffir lime leaves, torn up
1 Using a mortar and pestle pound the garlic, lemongrass, galangal and Thai chillies into a paste and then incorporate the Nam Prik Pao. 2 Fry this paste in vegetable oil for 1 minute and then add the prawns. Toss and fry for a few minutes making sure you coat the prawns in the aromatic paste. 3 Add coconut milk, Nam Pla and palm sugar; fry for a few minutes until the sauce slightly reduces. 4 Add lime leaves and lime juice and fry for 1-2 minutes. 5 Serve with a bowl of Thai jasmine rice.