Ingredients
Paste - (makes more than you need)
15g turmeric
6 red dried chillies (long) soaked in water for 5 mintues
2 chopped shallots
50mm piece ginger
10g shrimp paste
100g snapper or Pollock or bass – cooked
500ml fresh chicken stock
250g chopped green papaya
125g tamarind paste
90g palm sugar
50ml fish sauce
20 king prawns, shell off, tail on
finish with lime juice and serve with jasmine rice, mint and coriander
Method
1. Paste – blend till smooth, then add the cooked fish and pulse to form a paste
2. Cook paste 2 minutes, gradually add stock, stirring all the time. Bring to the boil
3. Add everything except the prawns and simmer for 10-12 minutes
4. Add prawns cook for 5 minutes
5. Serve
