Recipe courtesy of "Spirit House" cooking school.
500gms (1.10lbs) Green king prawns (or just your largest uncooked prawns you can find) Peeled, deveined, heads and tails left on.
8 cloves of garlic
1/8 cup chopped red and green chilis (if you want heat leave in seeds and veins.. for mild stirfry remove the insides .. wear gloves)
1/4 cupSprings onions sliced (green onions)
1/4 cup coriander stem and root if you can find some with the roots still (Cilantro)
1/4 cup fish sauce
3 tablespoons palm sugar (brown sugar isn't quite the same but it will do)
3 tablespoons lime juice
1/4 tsp freshly ground white pepper
4 kaffir lime leaves, finely shredded
1/4 cup thai basil leaves (or regular basil leaves whatever is in season or fresh at your market)
1. Combine in food processor, the garlic, chilis, spring onions and coriander stem and root. Process to paste.
2. In a saucepan on medium heat, place 2 tbsp of vegetable oil, fry the paste gently until fragrant - about 5 minutes. Add remaining ingredients except for prawns and basil. Bring to boil, simmer for 10 minutes.
3. In a wok heat 2 tbsp of vegie oil until smoking. Stir fry prawns until just starting to turn pink. Add sauce and continue to stir frying until cooked, only a couple of minutes.
4 Serve with jasmine rice