Spicy Prawns With Kaffir Lime Leaves

I have been wanting to cook this for a long long time.  Saw this recipe in one of the newspaper cuttings many years back and have kept it in my to do list filed in a paper file . I cooked this a week before I was attacked by the flu bug.   This spicy prawn dish is to die for.  The aroma from the kaffir lime leaves gave the dish its signature flavor and taste.  I did not follow the recipe to the dot and used ingredients that is available in the fridge.  The original recipe uses cut ingredients but I shortcut it by using fresh ground chilli paste mix from the wet market with some addition of fresh turmeric and fresh  ketumbar.  After cooking, the aromatic paste will stick to the prawn shell giving it the dry curry look.  This is finger licking good that WB requested that I cook this again for him.  Well, of course ! I have added this dish to my everyday menu list.   A keeper for sure :)

love the aroma of the kaffir lime leaves

I grow them in my garden and it is also

my prized plant in the garden

when making this dish , the prawns must be fresh

Spicy Prawns With Kaffir Lime Leaves

Ingredients

8 large sea prawns - devein but keep the shell and head

1 stalk of lemongrass- crushed
5 kaffir leaves - centre spine removed and sliced thinly
2 tbsp of ground chilli mix paste ( more fresh turmeric and fresh ketumbar ) from the market
2 bird's eyes chillies-  sliced
1 red onion- sliced
1 clove of garlic- chopped
2 tbsp of milk
salt to taste
1.5 tbsp of olive oil or vegetable oil

Method:

Heat up 1.5 tbsp of oil in a wok,  add garlic, sliced onions,  2 tbsp of  ground chilli paste mix , crushed lemongrass , onions, stir fry till fragrant. Add in the prawns and pan fry till cooked.  

Add in milk and  salt to taste and add in kaffir leaves and turn heat on for a few mins to give the prawns extra crunch and the milk has thicken.  Dish up and serve with plain rice or yellow glutinous rice.