This is a really tasty, simple dish, and once you’ve made the paste, it’s so easy from there. If you want to cut down on cooking time, you could use peeled prawns. For me, though, half the fun of this dish is sucking the prawn shells.
Pound all the spice paste ingredients in a mortar with a pestle. Or use a blender to process the ingredients, adding
Heat the oil in a wok and, when hot but not smoking, add the spice paste. Cook over medium heat for about 10 minutes, or until fragrant. Add the prawns and cook for a minute, then add the palm sugar, sea salt, coconut cream and tamarind water and simmer for a further 1–2 minutes, or until the prawns are cooked. Squeeze the lime juice into the wok, transfer the prawns to a plate and pour the sauce over to serve.
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