This recipe has become one of my favourites and I now eat it quite a lot.

Ingredients – serves 2

• 10 tiger prawns, raw and unpeeled
• 2 tablespoons sesame oil
• 1 garlic clove
• 1 lemongrass stick
• 5cm piece of fresh ginger
• 1 green chilli
• 50g creamed coconut
• 1 kaffir lime leaf
• 2 tablespoons tamari soy sauce
• 1 tablespoon fish sauce
• 200g rice noodles
• Bunch of Coriander, to garnish
• 1/2 Lime, quartered, to garnish
  

Method – takes about 40 mins

1. Rinse the tiger prawns under cold water.
2. Finely chop the garlic, lemongrass and chilli. Grate the ginger.
   
3. In a wok or pan, heat the oil and gently fry the garlic, lemongrass, chilli and ginger, until well softened. Add the creamed coconut and 120ml boiling water and the shredded kaffir lime leaf. Simmer for approximately 5 minutes but make sure you do not allow to boil.
   
4. Add the prawns and continue to cook until they have turned pink.
   
5. Add the soy sauce and fish sauce and take. Add more of both of needed to adjust the flavour.
   
6. Meanwhile, cook the noodles according to the packet instructions. Serve the prawns over the noodles. sprinkled with coriander and a wedge of lime on the side.