2 lbs. med. prawns
Salt to taste
1 tsp. sugar
2 tsp. ground turmeric
1/4 lb. dried chilies
2 onions, sliced
2 tsp. ground ginger
1 stalk lemon grass, sliced
1 tbsp. tomato sauce
2 tbsp. coconut milk
2 tsp. lemon juice
2 tsp. chopped spring onion

Shell, devein and wash prawns. Season with salt, sugar and ground turmeric. Set aside for 30 minutes.

Remove stems of dried chiles and fry in oil over medium heat until dark brown and puffy. Remove chilies from oil and stir-fry onion slices for 5 minutes. Add prawns and stir-fry until light brown, then add ginger, lemon grass and tomato sauce. Stir-fry for a few minutes, then pour 3/4 pint water and coconut milk. Cook until gravy thickens and add lemon juice and fried chilies.

Cover pan and simmer on very low heat. When about 8 ounces gravy remains, season to taste and remove from heat. Serve Dried Chili Prawns with chilies on top and garnished with chopped spring onion. Serve with plain pillau and any chutney.