Ingredients:

500 g queen prawns shelled

2 handful vermicelli (chinese)

1 tablespoon oil

3 teaspoon garlic sliced thinly

fresh red chilies finely chopped as desired

1 teaspoon zeal salt

salt to taste

1 grated onion

1 can coconut milk

4 c water

2 teaspoon maizena dissolve in little water

lemon grass

finely chopped cilantro for garnishing

Directions:

1. Soak vermicelli in water for 15 minutes. Drain and cut with the scissors into medium length.

2. Braise garlic in oil till pink add prawns cook till pink. Add onion and chilies seal and salt. Add water simmer then add vermicelli and coconut milk.

3. Cook on low heat. Add Maizena and cook to your desired consistency not too thick. Take off the heat. Add a bundle of lemon grass and close the pot lid to infuse. When serving garnish with finely chopped cilantro.

Bon Appetit!