If you like a more exotic taste please try those. Quick to cook..... and colourful!
Serves: 2 (generously or 4 if eat some bread. Good with naan bread).
Preparation time: 10 minutes
Cooking time:15 minutes.
1 tin of full fat (ideally) coconut milk
1tsp fish sauce
1lime grated zest and the jiuce freshly squeezed
1 tsp of chilly flakes
One piece of fresh ginger root (a thumb size) roughly grated
1 tsp of turmeric
12 raw king prawns, shell-on
Spinach (one handful of frozen ones per person)
50 gr per person Jasmine rice
Heat a big frying pan over a high heat.
Pour on the coconut milk and the fish sauce, lime zet, half of chilly flakes, grated ginger and turmeric stirring until combined and bubbling.
Add the prawns and cook for 6 minutes until they get bright pink turning them half way so they cook evenly.
Remove the pan from the heat then add the juice of half lime and cut the rest into wedges (you can char the wedges into a dry frying pan if you like).
Taste the coconut sauce for seasoning as you want to get a balance of sweetness from the coconut, sourness from the lime saltiness from the fish sauce and heat from the chilly and ginger.
Put on a serving platter and top with the lime wedges.
Serve with Jasmine rice (you have cooked in the meantime) and with some spinach tossed for a few minutes in a frying pan with some salt, oil and garlic.