Prawns in Phanaeng Sauce

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.

(Serves 3)


Spicy Yellow Soup with Papaya and Prawns

1 papaya (300 grams), nearly ripe
300 grams tiger prawns
5 cups water
3 slices malabar tamarind
2 tablespoons sea salt
2 tablespoons fish sauce
2 tablespoons palm sugar
1/4 –  1/2 cup tamarind juice

Curry paste
40 large red hot chilies
1/2 teaspoon sea salt
1 stalk lemongrass, sliced
25 small cloves garlic
1/4 cup curry paste
1 slice turmeric, about2 inches long
2 teaspoons shrimp paste

1. To prepare curry paste: In a mortar, pound chilies and salt thoroughly. Add lemongrass, garlic, turmeric and Shrimp paste. Pound until a fine paste is obtained.

2. Peel the papaya and clean well. Cut the flesh into thin slices and put aside

3. Clean the prawns.Trim off the tentacles and put aside.

4. Place a pot of water over medium heat. Add the curry paste, stirring to mix well. Bring to a boil and add the papaya. Cook until the papaya is slightly tender. Add the prawns and cook until they are done. Add the malabar tamarind. Season to taste. It should have a perfect balance of sour, spicy and salty. Bring to a boil again and turn off the heat

5. Ladle into a serving bowl and serve.

(Serves 4)