Title: Australian prawns
 Categories: Seafood
      Yield: 8 Servings
 
      1    Piece ginger (2"); peeled
           -and coarsely chopped
      1 lg Onion; coarsely chopped
      1    Red bell pepper; coarsely
           -chopped
      4    Ripe tomatoes; coarsely
           -chopped
      4 c  Fish stock
      1 tb Fish sauce (Nam pla)
    1/4 ts Cayenne
      4 c  Coconut milk
     24    Prawn tails
    3/4 c  Cilantro; finely minced
    1/2 c  Parsley; finely minced
 
  Place the ginger, onion, red pepper and tomato in the food processor
  until smooth. Transfer to a heavy casserole and cook at high heat,
  stirring, for 3-4 minutes, Add the fish stock, fish sauce and
  cayenne, and stir to mix well. Bring to a boil, turn the heat down
  and simmer for about 10 minutes. Add the coconut milk and prawns and
  cook on hihg heat stirring, for about 3 minutes. Turn down to a
  simmer and cook anothe 3 minutes. Stir in the cilantro and parsely
  before serving. Taste and adjust seasonings by adding more fish sauce
  and cayenne.
  
  Nutritional info: 539 cal; 29g pro; 20g carb, 41g fat (65%)