2

Tbs

fresh ginger; grated peeled

4

cloves

garlic; crushed

1

Tbs

ground turmeric

1

red chilli pepper; seeded and chopped

2

Tbs

white vinegar

2

Tbs

peanut oil

2

large

onions; chopped

450

g

prawns; peeled, deveined and tails intact

2

tomatoes; chopped

¾

cup

coconut milk

2

tsp

freshly cracked black pepper

2

Tbs

fresh coriander; chopped

¼

cup

fresh coriander leaves; for garnish

1

Place ginger, garlic, turmeric, chilli pepper, and vinegar in food processor or blender. Process to form paste.

2

In wok over medium-high heat, warm peanut oil. Add onions and spice paste and stir-fry until onions soften, 2 to 3 minutes. Add prawns and stir-fry until they change colour, 3 to 4 minutes. Stir in tomatoes and cook until soft, about 2 minutes.

3

Add coconut milk, reduce heat to low, cover, and simmer until sauce thickens slightly and prawn are tender, 6 to 8 minutes. Stir in pepper and chopped coriander.

4

Serve hot, garnished with coriander leaves.