8 large prawns
1 clove garlic, minced
1 small onion, diced
1 small green pepper, diced
1/2 small red pepper, diced
1 tbsp Thai chilli paste
4 stalks lemon grass (use bottom white sections only)
1 cup prawn stock
1 tsp cornflour mixed with 1 tbsp water for thickening
I tbsp oil for frying
Method
1. Shell and devein prawns. Boil prawn shells in one cup of water for stock. Strain and reserve stock.
2. Heat oil in a wok and fry prawns until almost cooked. Remove and set aside.
3. Fry garlic and onion till fragrant. Add stock, lemon grass and chilli paste and bring to a boil.
4. Add prawns, red and green peppers. Fry till prawns are fully cooked.
5. Thicken with cornflour gravy. Dish out and serve.
Cooking Tips
Dry prawns with kitchen towels before frying to avoid splattering.
