Sprinkle the prawns with spice seasoning
and lemon juice and marinate in a cool place for 60 minutes.
Melt the
butter or margarine in a saucepan, fry the onion and garlic for 5
minutes, until slightly softened. Add the prawns and cook for a few
minutes, stirring occasionally until cooked through and pink.
Transfers the
prawns, onion and garlic to a bowl, leaving behind some of the buttery
liquid. Add the tomato puree to the pan and cook over a low heat,
stirring thoroughly. Add the thyme, cinnamon, coriander and hot pepper
and stir well.
Blend the
sweetcorn (reserving 1 tbsp) in a blender or food processor with the
coconut milk. Add to the pan and simmer until reduced. Add the prawns
and reserved corn, and simmer for 5 minutes. Serve hot, garnished with
coriander.
Serves 4
Spices, chilies and herbs make a fragrant
sauce for this dish. If you use raw king shrimps, make a stock from the
shells and use in place of some of the coconut milk.
