Cuisine
Time
35 min mins
Servings
4 people people
1. Peel the prawns and keep them to one side along with the rest of the shells. Devein the prawns.
2. Place all the shells and heads in a pan with a little oil and fry off the shells until they turn pink. Push down on the heads to release their oils. Add the water and leave to simmer for 15-20 minutes.
3. Using a slotted spoon, remove the shells from the stock you have now created.
4. Smash the lemongrass and slice it into chunks.
5. Roughly tear the lime leaves.
6. Slice the galangal into discs and slice the chillies.
