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Prawns large 200 gms.
Fish stock 625 ml.
Lemon grass(chopped) 2 stalks
Lemon juice 3 tbsps.
Vegetable oil 2 tsps.
Kaffir lime leaves(chopped) 3 nos.
Fish sauce 1 tbsp.
Fresh red chili ½ no.
Green chili ½ no.
Palm sugar or
brownsugar(crushed)
½ tsp.
Coriander leaves for
garnishing
Method:
Peel prawns and remove dark veins;keep aside. Deseed the chilies and thinnly slice them. In a pan heat oil, add prawn shells and stir till it changes colour. Add fish stock and bring to boil and simmer for 15 mins. Strain the stock and return to pan and discard the shell. Add lemon grass, lime juice, chilies and sugar to the stock and simmer for 2 mins. Add prawns and cook on low heat till it is cooked. Serve in warm bowls topped with coriander.
