½ cup chopped cilantro
1 tablespoon fresh garlic
dash of fish sauce, available at the International section of most groceries
1 cup of lime juice
dash of sesame oil
2 tablespoons sugar
4 cans coconut milk
1. Blend in all ingredients in blender until rough puree.
As an appetizer, to serve, per order:
1. In saute pan, add 4 oz. of above coconut milk stock along with 2 tablespoons (approximately) of shredded coconut.
2. Bring to boil, reduce heat, and add 6 prawns simmering until prawns are just pink and cooked.
Serve on a 8" plate that is garnished with salad lettuce placing the shrimp in the middle, pouring a bit of the sauce over the top.
Sprinkle with fresh chopped tomatoes, minced red onion and cilantro and scallions.
Alternative Serving As a Main Course:
Try serving this as a main course by merely doubling the amount of stock base when preparing the shrimp. You will have enough to serve over cooked rice or even pasta.