Ingredients

2 peeled and seeded Tomatoes chestnut or nameko Mushroom 12 Vietnamese mint leaves 2 shredded Kaffir Lime leaves 1 large finely sliced Red chilli 12 green King Prawns 1 tablespoon vegetable oil 1 Stalk sliced Lemongrass 2 red birds eye chilli's 1 kaffir lime zest only - normal lime ok if cant get fresh kaffir lime 2 teaspoons minced galangal ginger ok if cant get galangal 2 teaspoons minced Ginger 5 finely chopped Garlic Cloves 3 sliced red shallots 2 chopped Coriander roots 1 tablespoon chopped spearmint leaf 2 L fish stock 75 ml Fish sauce 85 ml strained Lime juice

Description

Pound The Garlic, Shallots, Coriander Roots, Mint Leaves, Ginger, Galangal, Lemon Grass, Chillies And Kaffir Lime Leaves. Remove The Shells & Heads From The Prawns, Then The Intestinal Tracts. Butterfly Prawns Open And Set Aside Heat Oil In A Wide Saucepa

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