MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Prawns
Categories: Malaysian, Seafood
Yield: 1 Batch

1 lb Large fresh prawns (500 g);
-sliced lengthwise and
-gently deveined
1/2 ts Salt
1/2 ts Pepper
1 tb Lime juice
1/2 c Thick coconut milk (125 ml)
--OR-
1/4 c Coconut cream (60 ml);
-mixed with:
1/4 c Water (60 ml)
1/2 tb Shaved palm sugar or brown
-sugar
Pandanus leaves or banana
-leave torn into 1-1.2" (4
-cm) wide strips, for
-wrapping the prawns
Basic Chili Sauce or Chili
-Ginger Sauce

MMMMM------------------------SPICE PASTE-----------------------------
2 Candlenuts; roughly chopped
1 Galangal root piece (3/4" /
-2 cm); sliced
6 Red chilies; sliced
8 Shallots; peeled and halved
1 ts Turmeric powder
1 ts Belachan (dried prawn
-paste)

Prepare the Basic Chili Sauce or Chili Ginger Sauce.

Season the prawns with the salt, pepper and lime juice.

Grind the Spice Paste ingredients in a mortar or blender, adding a
little oil if necessary to keep the blades turning. Mix the Spice
Paste with the coconut milk and palm sugar. Add this mixture to the
seasoned prawns, mix well and set aside to marinate for 4 to 6 hours.

Wrap the middle segment of each prawn with a pandanus leaf or a strip
of banana leaf and secure with a toothpick. Barbecue the prawns over
very hot charcoal or cook under a grill for 2 to 3 minutes on each
side, taking care not to overcook the prawns. Serve immediately with
a small bowl of the Basic Chili Sauce or Chili Ginger Sauce on the
side.

Recipe by The Food of Malaysia, Periplus, 2005

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