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Here is a
dish that I first came across in the Philippines. I later learned that it
originated in Indonesia. Regardless of the country one thing you can count on
in this part of the world is they know how to cook seafood. Mostly islands coastal
dwellers, the people of these islands are masters of cooking seafood and especially
combining it with the fresh fruits that grow so abundantly in this part of the
2½ lbs. Prawns raw (Tiger Prawn is
best but shrimp can be substituted if you must)
and devein your Prawn (assuming you were lucky enough to buy them fresh)
leaving the tails intact. Set these aside for now. In a bowl combine your
Coconut Milk, Bagoong, Soya, Lemon Rind and Juice. Mix well and set this aside.
Next, in a skillet heat your oil over a medium heat; add your Purple onions and
Chilies and stir-fry until onions are soft; add your prawns and stir-fry and
additional 2 minutes; add the Coconut Milk mix and stir constantly (2-3
minutes) until the sauce is heated. Serve over rice garnished with the Spring