Lynda Jones sent us this delicious prawn curry recipe. She tells us that a bottle of Alsace Gewurztraminer wine is perfect to accompany this dish.

450g prawns

½ tsp salt

1 stalk fresh lemon grass

1 fresh red or green chilli

2 tbs groundnut oil

100g onions, coarsely chopped

2 tbs finely chopped garlic

2 tsp finely chopped fresh

root ginger

2 tsp Madras curry paste

1 tsp chilli bean sauce

1 tsp sugar

2 tbs water

1 tbs Shaoxing rice wine or

dry sherry

2 tsp light soy sauce

¼ tsp fresh ground pepper

Fresh sprigs of coriander to garnish

(Lemon grass, chilli bean sauce and Shaoxing rice wine are all available at Thoune Asia in Limoges. However, if lemon grass is unavailable, use 2 tbs lemon zest.)

Peel the prawns, discard the shells and remove the fine digestive cord. Wash prawns in cold water with the salt, rinse well and pat them dry with kitchen paper.

Remove the outer layer of the lemon grass until you get to the tender, whitish core, then chop finely. Split the chilli in half, carefully remove and discard the seeds, chop finely and combine it with the lemon grass. Heat a wok or large frying pan over high heat, add the oil and, when it is very hot and slightly smoking, add the onions, garlic, ginger, lemon grass and chilli and stir fry for 1 minute. Add the prawns and continue to stir fry for 1 minute.

Now add the rest of the ingredients and stir fry for 4 minutes or until the prawns are firm and cooked. Turn the mixture onto a warm serving platter, garnish with coriander and serve at once.

This recipe can be quite hot and is delicious served with plain rice, a glass of chilled Alsace Gewurztraminer and a handkerchief to mop up the tears it brings to the eyes!