8 river prawns
200 g of blanched cowpeas
100 g of deep-fried pork fat
50 g of red chili paste
40 g of finely-sliced red chilies
30 g of finely sliced kaffir lime leaves
30 g of white soy sauce
2 tbsp. of vegetable oil
1 tbsp. of palm sugar
1 tbsp. of fish sauce
1.Remove the shells from four prawns : divide each into three pieces. Marinate the meat in white soy sauce. Clean the remaining four prawns and half them without removing the shells.
2.Apply a dash of soy sauce and leave to marinate for approximately ten minutes before frying them in heated oil.
3.Once they are slightly cooked , arrange them on a plate. Cook the marinated meat in heated oil ; remove and leave to stand.
4.Cook the red chili paste and add to taste palm sugar and fish sauce for a sweet and slightly salty sauce.
5.Add the fried prawns , kaffir lime leave and pork fat to the sauce. Pour the mixture over the halved prawns. Garnish with blanched cowpeas , chopped red chili and kaffir lime leaves. Serve hot.