800g prawns, shelled and deveined
2 tbsp cooking oil
prawn stock (See note)
1 tsp sugar
salt, to taste
1 tbsp fish sauce
1 - 2 tbsp lime juice, to taste
a few sprigs of Vietnamese coriander (daun kesum)
Grind into paste:
1 big red onion
3 - 4 bird's eye chillies
1 large long sweet red capsicum
- Heat up cooking oil in a frying pan. Add in paste and stir fry until aromatic.
- Add in prawns and stir fry until half cooked.
- Pour in enough water to cover the prawns. Add in sugar, salt, fish sauce, lime juice and daun kesum. Simmer until prawns are just cooked.
- Dish out and serve hot with rice.
Note:
- With a little oil, stir fry 2 slices of ginger and 2 cloves of garlic (smashed) and all the prawns' heads and shells until they turned red. Using a spatula, press into the heads to get the maximum flavour.
- Add in water (just enough to cover the prawns' heads & shells). Simmer for about 10 minutes.
- Strain the stock.
