• 16 large raw prawns, peeled

• 2 tablespoons vegetable oil

• 1 large onion, finely chopped

• 2 lemon grass stalks, chopped

• 2 fresh red chilies, deseeded and sliced

• 2.5 cm/1 inch piece of fresh root ginger, shredded

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 2 tablespoons Thai fish sauce

• 250 ml/8 fl oz thick coconut milk

• 3 tablespoons roasted peanuts, coarsely ground

• 2 tomatoes, skinned and chopped

• 1 teaspoon sugar

• 1 tablespoon lime juice

• chopped coriander leaves, to garnish

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Method:

1. Heat the oil in a preheated wok or frying pan. Add the onion and fry until soft and golden.

2. Add the lemon grass, red chilies, ginger, cumin and coriander and stir-fry for 2 minutes.

3. With a sharp pointed knife, slit along the undersides of the prawns from head to tail. Add the fish sauce and coconut milk to the wok.

4. Stir well and then add the peanuts and chopped tomatoes. Cook over a low heat until the tomato is soft and the flavors of the sauce are well developed.

5. Stir in the prawns and simmer gently for 5 minutes, or until the prawns are pink and tender.

6. Stir in the sugar, then transfer to a serving dish. Sprinkle with lime juice and garnish with coriander.