- 450g (1lb) raw prawns
- 1 stick of lemon grass
- 1 fresh red or green chilli
- 2 tbsp ground nut oil
- 100g (4oz) onions, coarsley chopped
- 2 tbsp finely chopped garlic
- 2 tsp finely chopped fresh root ginger
- 2 tsp Madras curry paste
- 1 tsp chilli bean sauce
- 1 tsp sugar
- 1 tbsp Shoaxing rice wine or dry sherry
- 2 tsp light soy sauce
- A few fresh sprigs of coriander and salt and pepper to garnish
- Peel the prawns and discard the shells. Using a small sharp knife, remove the ﬁne digestive cord. Wash the prawns in cold water with ½ teaspoon of salt, rinse well and pat them dry with kitchen paper.
- Remove the outer layer of the stick of lemon grass until you get to the tender, whitish core. Chop the lemon grass core ﬁnely. Split the chilli in half and carefully remove and discard the seeds. Chop the chilli ﬁnely and combine it with the lemon grass.
- Heat a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the onions, garlic, ginger, lemon grass and chilli and stir-fry for 1 minute, then add the prawns and continue to stir-fry for 1 minute. Now add the remainder of the ingredients, season with ¼ teaspoon of pepper and add 2 tablespoons of water. Continue to stir-fry for 4 minutes or until the prawns are ﬁrm and cooked. Turn the mixture onto a warm serving platter, garnish with the coriander and serve at once.