Ingredients
400 gram peeled prawns without head and tail 10 grams chopped garlic
5 grams green peppercorn 2 tsp. vinegar
1 tsp. saffron (used for coloring 1 cup coconut milk
1 tsp. oil 1/2 tsp. vetsin and salt
1 pc. finger pepper
Marinate the prawns with salt and pepper, saute with oil and garlic for a few minutes.
Add vinegar and boil, then add bayleaf, saffron salt and coconut cream.
Stir from time, to avoid molding of coconut cream.
When the sauce is nearly thick, add finger pepper,
Do not over cook the prawns.
Place the prawn on a silver platter or fish plate.
Pour the sauce on top of the prawns and garnish with leeks, tomato flower and parsley.
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