Ingredients:

River King Prawns 1.2 lbs (7)

Pepper 1/2 tsp

Lemon 1 tsp

Fish sauce 1 tbsp

Chicken powder 1/2 tbsp

Sugar 2 tbsp

Garlic powder  1/2 tsp

Coconut Juice 1 cup

Garlic 7 cloves

Shallot 1

Scallions 1 tbsp

Red chili pepper 1 tsp

Oil 4-6 tbsp

Direction:

• Wash prawn with salt water. Trim tip off the head, pointy part of tails, whiskers, and legs. Peel off the shell while leaving the tail on. Devein and rinse to clean the prawns. Make a cut in the upper part of head to remove roe (orange colored) and place it in a small bowl. This will be an important ingredient for the sauce later.

• Add 2-3 tablespoons of oil into a heated pan. Quickly sear on high heat for about 30 seconds each side until brown. We don’t have to worry about cooking all the way here. 

• Prepare minced garlic, shallots and a slice of lime. Squeeze a slice of lime into the roe and mix until smooth. Set aside for later use.

• In a large bowl, combine seared prawns with fish sauce, chicken stock powder, sugar, pepper, garlic powder and 1/3 of chopped shallots. Let it marinate for 10-15 minutes. 

• Add 2-3 tablespoons of oil to a heated pot and saute remaining shallot first then garlic. Once fragrant, add red chili powder and saute for another 15-20 seconds for vibrant color and a little kick. Pour the roe with lime mixture and continue to saute until sizzled and fragrant. Add coconut water and bring the sauce to boil.  Place the marinated prawns into the pot and simmer for about 8-10 minutes. You can adjust seasoning according to your taste here. 

• Garnish with scallions and enjoy with steamed rice.