Prawns and eggs in coconut gravy.

Ingredients:

300 g / 1/2 kt
20
3
3
6
4 cloves
2 slices
1 tsp
1/4
1 1/2 tbsp
1 tsp
5 tbsp

small prawns, cleaned & peeled
quail eggs or 3 eggs, hardboiled & peeled
fresh red chilies, sliced slantwise
fresh green chilies, sliced slantwise
shallots, (bawang merah) sliced
garlic, sliced
lengkuas
pounded chili or 2 fresh or dried chilies, pounded
coconut, grated, add in 12 tbsp water, squeeze for milk, discard pulp
sugar
salt
oil

Directions:

1. Use an aluminum or teflon pan, as a pan made of other types of metal may cause the coconut gravy to discolor. Heat the frying pan until hot, add the 5 tbsp oil, stir-fry in the lengkuas, garlic, and then shallots. Stir-fry in the chilies and then the pounded chilies. Add in the prawns, and when the prawns are half cooked, add in the coconut milk. Lower the fire, add in the eggs, 1/2 tbsp sugar and 1 tsp salt. Simmer for 2 minutes, stirring occasionally.