Prawns In Spicy Coconut Gravy

1. 1

   Mix prawns with 1 T. lime juice and rice wine. Set aside.

2. 2

   In a deep skillet, melt butter over medium heat. Saute the shallots and garlic in the butter until golden brown. Add the ginger and tomatoes and saute until the juice has been drawn out. Add the sugar and melt it in the skillet. Take care not to let the sugar burn. Stir in the black peppercorns, turmeric, cumin, paprika, shrimp paste, chilli peppers, and peanut butter. Very quickly, stir until everything has been mixed well. Add the coconut milk, lemongrass, pandan, bay leaf, lime juice, and worcestershire sauce. Bring to a boil over high heat, then reduce to a slow simmer. Cook sauce until thick and aromatic or reduced to about one half. Remove pandan, citronella, and bay leaf. Drain the prawns and add them to the simmering mixture. Add coconut cream and lime rind. (Add the spinach leaves and celery at this point, if used) Mix well and simmer until sauce has been reduced to about 150 ml and prawns are cooked. Serve hot.

* Per serving · 4 servings · Values may vary.