Thai Chilli Prawns with Lime

I've not tried this following recipe meself but it looks quite intriguing.

I thought of putting up a spaghetti bolognaise that I did last night but that'll have to wait till I figure out the actual portions I used for the various condiments.

Everyone loved it but I just can't remember how much of what I threw into it.

Maybe if darling Lily turns up in my kitchen in an apron and nothing else, I would?

Yes, I belong to the agak-agak school of cooking.

So I thought this time we'll all try something new - that I have not tried myself.

Basically it's a 3-phase process -

1. Prepare & marinate prawns
2. Prepare and blend spices & paste
3. Putting it all together

And can someone tell me what on earth is "Thai pepper-and-coriander paste"?

Substitutions:-

Palm oil for peanut oil
Dried chilli & coriander for that "Thai pepper & coriander paste"

And someone please tell me if it's any good, okay?

Cheers

Thai Chilli Prawns with Lime

Serves 4-6

30 medium-sized raw prawns
2 teaspoons finely chopped fresh ginger
1 tablespoon fish sauce
2 teaspoons palm sugar or brown sugar
4 spring onions (scallions), sliced diagonally
4 fresh red chillies
2 teaspoons finely chopped galangal
1 teaspoon Thai pepper-coriander paste
2 tablespoons peanut oil
3 tablespoons canned coconut milk
1 teaspoon rice flour
salt to taste
2 fresh kaffir lime leaves
or lime rind
sliced red chillies for garnish

Shell prawns, but leave tail segment intact. Carefully devein and use a sharp knife to slit each prawn lengthways from the top, for about a third of its length. Place in a bowl and mix in ginger, fish sauce, sugar and spring onions. Marinate for 10 minutes.

Split chillies and discard seeds for less heat. Puree in a blender with galangal, lemon grass, onion and pepper-and-coriander paste, scraping down sides of blender as necessary.

Heat oil in a wok or frying pan, add paste mixture and stir-fry until fragrant. Add prawns with their marinade and cook, turning constantly for about 3 minutes or until they change colour. Remove pan from heat.

Mix coconut milk with rice flour and heat in a small saucepan, stirring as it comes to the boil and thickens. Add salt to taste and pour immediately into the centre of a serving plate or bowl. Place prawns on sauce and sprinkle with thread-fine strips of kaffir lime leaves or rind and fresh chilli.