16-18 medium-size green prawns, shelled but leaving tails
3 medium cubes garlic
1 tps sambal paste
Black pepper and salt to taste
LemonThai fish oil/Nom pla
½ tin of chopped tomatoes
Place the crushed garlic, pepper and sambal in a tablespoon of butter and cook for one minute, shaking the skillet all the time. Cool slightly, then throw in the prawns and cook quicklyuntil pink on both sides. Do not overcook them. Remove to cool.
To the skillet, add a tea-cup of coconut milk, a tea-cup of tinned tomatoes, asplash of fish oil, and a squeeze of fresh lemon. Stir and heat, but do not boil.
Add the prawns and stir until hot enough to serve.
Serve with boiled rice.
Garnish: chopped coriander leaves.