Coconut broth prawns with fried aromatics - Penguin Books Australia

Ingredients

• 750g large tiger prawns, shells and heads on
• 2 ½ tbsp olive oil
• 2 tbsp tomato paste
• 6 garlic cloves, peeled and bashed with the side of a knife
• 40g fresh ginger, peeled and thinly sliced
• 50g lemongrass stalks (about 4), roughly sliced
• 8 large makrut lime leaves
• 3 red chillies, roughly sliced, seeds and all (45g)
• 1 tin of full-fat coconut milk (400g)
• 60ml double cream, plus 2 tbsp extra to serve
• 250g datterini or cherry tomatoes
• 1 lime, cut into 4 wedges
• salt
• 105ml olive oil
• 6 garlic cloves, peeled and thinly sliced
• 2 red chillies, thinly sliced at a slight angle, seeds and all
• 30g fresh ginger, peeled and julienned
• 15g coconut flakes (aka coconut chips)
• 15g picked basil leaves