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

Source: www.copix.co.uk

About Travels with My Hat

Australian photojournalist and author. Used London as a base for nearly forty years while freelancing in the Middle East, Arabian peninsular, Africa and South Asia. Have written and illustrated more than a dozen books and travel guides. Operates a well regarded religious images stock photo library: www.worldreligions.co.uk. Live in Leura in the Blue Mountains outside Sydney.
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