6 fresh water prawns (150 grams each)
1 1/2 cups coconut cream
2 teaspoons rice flour
2 tablespoons phanaeng curry paste
2 tablespoons fish sauce
1 tablespoon sugar
2 red spur chilies, shredded
2 kaffir lime leaves, shredded red spur chili slices, shredded kafFrr lime leaf and sweet basil sprig for garnish
1. Clean the prawns. Remove the shell and tentacles but keep the tails intact. Devein and put aside.
2. In a pot, mix 1/2 cup of coconut cream with rice flour. Simmer over low heat until it is thick. Remove from the heat.
3. In a pan, cook another 1/2 cup of coconut cream over medium heat until the oil surfaces. Add the curry paste, cooking until it is fragrant and the red oil surfaces. Add the prawns and cook until they are just done Pour in the remaining coconut cream and bring to a boil. Reduce to low heat. Season to salty taste. Add shredded spur chili and kaffir leaf. Stir to mix well and turn off the heat.
4. Ladle onto a dish. Top with the coconut cream prepared in step 2, spur chili slices kaffir lime leaf and sweet basil sprig.