Ingredients:

  • 1 lb (450 g) raw prawns, peeled and deveined
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 g)
  • 1 tablespoon unsalted butter (14 g)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz or 400 ml) coconut milk
  • 1 tablespoon fish sauce (15 ml)
  • 1 teaspoon brown sugar (4 g)
  • 1/2 teaspoon red chili flakes (optional, to taste)
  • Juice of 1 lime

Instructions:

  1. Rinse prawns under cold water, then pat dry with paper towels. Toss prawns with salt and set aside.
  2. Heat butter in a large skillet over medium heat until melted. Add onion, cooking until translucent (about 3 minutes). Stir in garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Pour in coconut milk, stirring to combine. Add fish sauce, brown sugar, and chili flakes (if using). Bring to a simmer.
  4. Add the prawns to the sauce and cook until they turn pink and opaque (about 4-5 minutes). Finish with lime juice, tasting for seasoning adjustments.
  5. Serve warm, garnished with fresh cilantro or lime wedges, if desired.