Put all the ingredients for the paste into a mortar and pound using a pestle for about 10 minutes until the paste is smooth.
|120||g||prawns (washed, peeled and deveined)|
|2||c||chicken stock (or water)|
|1||c||pumpkin (cut into bite-sized pieces)|
|6||baby corn (cut into bite sized pieces)|
|1⁄2||c||straw mushrooms (cut in half)|
|2||T||coriander root (chopped)|
|1||big, red chilli (chopped)|
|3||green peppercorns (stalks of young)|
|3||T||dried shrimps (ground)|
|1||t||white peppercornsc (crushed)|
Put all the ingredients for the paste into a mortar and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients can also be put into a blender and liquidised. If the paste is too dry, then you may need to add some water.
Once the paste is smooth put the paste into a pan along with the chicken stock and bring to the boil. Add the pumpkin and baby corn and simmer for 2 minutes.
Then add the mushrooms and courgettes and cook for a further 2 minutes. Add the lemon basil and fish sauce followed by the prawns and simmer for another 2 minutes until the prawns are cooked. Turn off the heat and serve.