You can set your own spice levels when enjoying this flavoursome concoction. We'd aim for mid to upper face melt, but you do you.

Ingredients

For the Vietnamese prawn curry

  • 1 kg uncooked king prawns (or 500 g scampi, peeled and deveined)
  • 1 tbs vegetable oil
  • 4 large (360 g) ripe Roma tomatoes, chopped
  • 250 ml fish stock
  • 300 g mixed Asian mushrooms (such as shiitake, enoki and oyster), halved if large
  • 225 g canned bamboo shoot slices, drained
  • Mint and steamed jasmine rice, to serve
  • 1 lime, quartered

For the curry paste

  • 4 cm fresh ginger (piece), peeled, chopped
  • 4 garlic cloves, peeled
  • ½ medium (85 g) red onion, chopped
  • 1 tbsp salt
  • 1 tbsp brown sugar
  • 2 tbsp vegetable oil
  • ½ cup coarsely chopped fresh lemon grass
  • 1 tsp dried chilli flakes

For the full recipe and instructions click here.