Lemongrass And Chilli Prawns
1/2 kg tiger prawns - remove head, gently pull out the veins; wash and pat dry.
2 red chilies - chopped
4 garlic - chopped
1 inch ginger - chopped
1 lemongrass - - chopped
1/2 tbsp dark soy sauce
1/2 tbsp light soy sauce
1 tsp sugar
3-4 kaffir lime leaves -tear into pieces
3 tbsp oil
1/2 cup water
Salt to taste (only if needed)
Sauté chilies, garlic, ginger and lemongrass.
Add prawns, dark and light sauce, sugar and season with salt.
Stir all in and pour water (just enough to cook the prawns).
Cook over medium size heat until sauce becomes thick.
Put in lime leaves.
Stir once more and remove from heat.