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Prawns in Coconut Milk


8 (500 grams) prawns
1 cup sour preserved bamboo shoots
2 yellow chillies, sliced
2 cups coconut milk
4 bergamot leaves, torn up
1 stalk lemon grass, sectioned and pound
2 tablespoons fish sauce

Rinse prawns and drain. Shell the heads and cut the prawns lengthwise. Put coconut milk, bergamot leaves and lemon grass in a 2-quart container. Microwave, covered, at High (600-700 Watts) for 5 minutes. Remove from the oven, add prawns, bamboo shoots and yellow chillies to the container. Stir in fish sauce to taste and cook, covered, at High for 8 minutes. Serve with hot cooked rice as a dish of the whole meal or an appetizer.


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