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21 December 2012,01:38 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Use a pestle and mortar or a small blender to pound or blend the lemon grass, chilies, garlic, chopped shallots and coriander roots and stalks to form a rough paste. Prepare the prawns.
  • Heat the oil in a wok over a medium heat. It is ready when a slice of shallot sizzles immediately when dropped in.
  • Deep - fry the sliced shallots for 6 - 8 minutes until golden brown. Drain on kitchen paper.
  • Deep fry the prawns in batches for 3 - 4 minutes, and then drain on kitchen paper.
  • Remove most of the oil, leaving 1 ½ tablespoons in the wok. Stir - fry the lemon grass and chili paste over a medium heat for 3 - 4 minutes or until fragrant.
  • Add the sugar or honey, fish sauce and tamarind puree or lime juice and cook for 3 - 4 minutes or until the sugar has dissolved.
  • Add all the prawns and gently toss with the sauce. Taste and adjust the seasoning.
  • Spoon on to warm serving plates and garnish with coriander leaves and chili slices.


  • Lemon grass, finely sliced
  • 8 red chilies, about 5 inches long, deseeded, roughly chopped
  • 10 garlic cloves, roughly chopped
  • 20 shallots, 10 roughly chopped, 10 finely sliced
  • 6 coriander roots and stalks, roughly chopped
  • 1 kilogram medium - sized raw prawns
  • Cooking oil, for deep - frying
  • 200 grams coconut, palm or brown sugar
  • 6 tablespoons fish sauce
  • 10 tablespoons tamarind pure
  • Coriander leaves
  • A few slices of red chili

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