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Pa Nang Gung Prawn with red curry sauce (2 pp) Ingredients: 8 tiger prawns / gamba's 1 tbsp red curry paste 2 tbsp nam pla (fish sauce) 1 tsp palmsugar 100 ml thick coconut milk 50 ml water 3 red rawits (chilies) 2 tbsp oil garnish 2 kaffir lime leaves preperation/method: Cut the lime leaves into thin strips. Clean the prawns first. Heat in a wok the oil and fry the prawns for 2 minutes. Put the prawns on a plate. Add the curry paste followed by the coconut milk, the water, the nam pla and the sugar and fry it slowly for 2 minutes. Halve the rawits and add it and fry it for 1 more minute. Pour de sauce over the prawns and sprinkle it with the lime leaves.
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