6 large green prawns.
2 Tbl sp of Chicken stock (or 1 Chicken stock cube and water).
1/2 cup of
B.B.C.C Fiery COCONUT CHILLI Sauce with CURRY & GINGER.
1 Tbl sp of Thai Basil leaves.
2 cloves of chopped garlic.
slices of lebanese cucumber.
Fresh coriander leaves
In a little bit of hot oil, fry the garlic for 1 minute.
Add the prawns. Cook quickly, but do not overcook.
When prawns have changed colour add chicken stock and B.B.C.C sauce.
Turn heat down and simmer for 5 minutes covered.
Now add Thai Basil leaves (or normal basil if thai N.A)
When stirred and heated thru serve immediately.
Garnish with fresh coriander leaves.
Serve with rice and slices of cucumber.
