Prawns in rich coconut sauce

Prawns in coconut sauce are popular all over Indonesia and Malaysia, said Sri Owen. Like beef rendang, it is one of those fundamental Southeast Asian dishes whose flavours, textures and colours all complement each other precisely. Naturally, the dish should be served with rice, and perhaps stir-fried vegetables or a salad.

Ingredients:

• 5cm lemongrass

• 2 lime leaves

• 425ml hot water

• 2 ripe tomatoes, skinned and chopped

• 115g creamed coconut, chopped

• 1kg frozen king prawns, completely thawed

For the paste

• 3 shallots or 1 small onion, chopped

• 1 garlic clove 5cm ginger, peeled and sliced

• 3 large red chillies, deseeded and chopped

• 1 tsp crumbled shrimp paste (optional)

• 2 candlenuts (or macadamia nuts or blanched almonds), chopped (optional)