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Ingredients
US|METRIC
4 SERVINGS
- 12 tiger prawns (large, peeled and deveined)
- 1 lemongrass (stem, finely chopped)
- 2 kaffir lime leaves (finely shredded)
- 1 chilli (bird's eye, finely chopped)
- 1/2 tsp. white peppercorns (freshly crushed)
- 165 mL creamed coconut
- 5 Tbsp. fish sauce
- 4 Tbsp. sugar
- 2 lemongrass (stems, outer leaves removed retaining the young white part; sliced into very thin rounds)
- 4 shallots (peeled and finely chopped)
- 1 inch young ginger (peeled and cut into thin juliennes)
- 2 chillies (red bird's eye, finely chopped)
- 5 Tbsp. lime juice
- 4 spring onions (finely sliced)
- 1 bunch coriander (finely chopped, reserve a few sprigs of coriander for garnish, optional)
- 1 bunch mint leaves
- 1 bunch sweet basil
- 3 kaffir lime leaves (finely julienned)
- 1 chilli (red finger, deseeded and cut into very thin strips)
- 2 Tbsp. sticky rice (roasted and ground)
- lime wedges (to serve)
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