16 medium prawns, peeled and tail intact
2 cups of coconut cream
Juice of 1 lime
2 tbs. fish sauce
1 tbs. soy sauce
1 tbs. palm sugar, grated
1 chilli cut in half
¼ bunch coriander, roughly chopped
4 tbs. desiccated coconut
Rice, to serve
Heat coconut milk in a saucepan along with the lime juice, fish sauce, soy, palm sugar and the whole chilli. Simmer for 3 minute or until fragrant then add the prawns. Cook for 3 minutes and then remove from the stove. Place the lid on and let stand for 10 minutes, allowing the residual heat to cook the prawns all the way.
With a slotted spoon remove the prawns from the cooking liquid and place the pot back on the stove. Bring the sauce up to the boil and allow the sauce to reduce by half.
Add the coconut to a pan and toast until golden brown. Remove from the pan and mix with the coriander.
Place the prawns on the hot rice and spoon over the sauce. To finish, sprinkle over the coconut mixture.