All the recent posts on seafood were making me hungry, so I whipped up this ultra-simple prawn in gata recipe. First, start by making some fresh coconut milk, say 2-3 cups worth (canned works as well, but adjust for thickness). Then in a pan, heat up the coconut milk and add some sliced ginger, garlic and onions while the milk is boiling and gettig thicker. Add the fresh prawns (say 3/4 kilo) and immediately add some thick coconut cream (I use the top third of a can of thai coconut milk, with all the floating cream/fat, but discarding the thin watery liquid below), season with salt and pepper and throw in as many sliced green chillies as you like. Stir for a few minutes until cooked and serve hot. This is really easy, quick and always delicious, assuming you started off with nice fresh prawns. I like to use prawns with the shells and heads on, but this would work with peeled prawns as well.
Ultimately, this recipe is rather close to an Indian shrimp curry (add curry spice to the coconut milk), and you can do other variations like adding galangal, turmeric, lemongrass (tanglad) and other spices. I think the richness and silkiness of the coconut milk pairs wonerfully with the tender white meat of the shrimp. I love this with steamed rice and a side dish of chopped tomatoes with a vinaigrette type dressing. Folks who live abroad can easily replicate this dish if they have access to prawns. So enjoy!