Prawns with Ginger


  • 1 kg (2 pounds) large fresh prawns
  • 2 tablespoons oil
  • 2.5 cm (1″) ginger, shredded


  • 8 red chillies
  • 15 shallots
  • 10 cloves garlic
  • 8 cm (3 inches) ginger
  • 1 tsp turmeric powder
  • 3 lemon grass, bruised or 3 tsp powder
  • 5 kaffir lime leaves
  • 1 cup water
  • 2 cups coconut milk
  • salt and pepper to taste



Remove the heads and shells from the prawns and keep; leave on the tails.

To prepare the sauce, blend the chillies, shallots, garlic, ginger and turmeric, adding a little of the oil if necessary to keep the blades turning. Heat the remaining oil in a saucepan and stir fry the blended ingredients together with the prawn shells and heads, lemon grass and lime leaves.

When the prawn shells have turned pink, add the water and simmer for five minutes. Add coconut milk and bring to a boil. Simmer, uncovered, over low heat for about ten minutes, then season to taste with salt and pepper.

Sieve the sauce then put back into the pan, adding prawns and finely shredded ginger. Simmer until the prawns are tender.