Caribbean coconut broth with prawns and fried aromatics - Gourmet Traveller

Ingredients

• 50 ml vegetable oil
• 800 gm large uncooked tiger prawns, peeled, deveined, tails intact, heads and shells reserved
• 80 ml (1/3 cup) tomato sugo
• 6 garlic cloves, crushed
• 50 gm ginger (5cm piece), peeled, thinly sliced
• 4 lemongrass stalks, white part only, sliced
• 4 makrut lime leaves
• 3 long red chillies, deseeded, coarsely chopped
• 400 ml coconut milk
• 200 ml coconut cream, plus extra ¼ cup for drizzling
• 1 cup coarsely chopped pineapple (about 170gm unpeeled)
• 200 gm baby corn, halved on an angle
• 200 gm green beans cut into 4cm lengths on an angle
• 1 lime, cut into wedges, to serve
• Roti, to serve
• Fried aromatics
• 200 ml vegetable oil
• 6 garlic cloves, thinly sliced
• 2 long red chillies, thinly sliced on an angle
• 40 gm ginger (4cm piece), peeled and julienned
• 20 gm each coconut flakes and basil leaves
• ¼ cup fried shallots