This dish is inspired by Southeast Asian flavours and is all about building depth, starting with the base, which uses prawn shells to make a rich and spicy broth. Feel free to add other types of fish or shellfish, cooking them directly in the broth. Serve with the fragrant coconut rice or just plain jasmine or brown rice, and fried aromatics, which are best fried on the day they’re served. They can also be used to top rice dishes, roasted fish or even a creamy potato gratin.
COCONUT BROTH PRAWNS WITH FRIED AROMATICS
750g large tiger prawns, shells and heads on
2½ 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
