EASY-PEASY COOKING Serves 2-3
18-20 medium-size shelled green prawns
3 large cubes garlic
1 tps sambal paste
Black pepper and salt
1/2 cup of Ayam coconut milk
Lemon Thai fish oil
Chopped tinned tomatoes
Butter 2 teacups
2 cups of Basmati rice
Place the crushed garlic, pepper and sambal in a tablespoon o fbutter in a skillet and cook for one minute, shaking all the time.
Throw in the prawns and cook quickly until pink on both sides.Do not overcook them. Remove to cool.
To the skillet, add a cup of coconut milk, a cup of tinned tomatoes, a splash 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 with finely chopped fresh coriander leaves.
c.Christine Osborne Image: The Big Prawn, Ballina, New South Wales