Drain. Simmer the fish stock, lemongrass, chopped onion and tomato purée in a separate saucepan over a medium heat. Add the prawn heads to the stock. Simmer for 5-7 minutes, then remove from the ...

I like to serve it as a starter, but it's also good as part of a Thai meal, with other dishes ... pieces. Trim the lemongrass stalks so only the juicy bottom 6cm (2⅓in) remains, then cut into ...

Very finely julienne the leaves. Use the side of a cleaver to lightly crush the lemongrass stalk along the length, then cut it as thinly as possible. Cut the spring onions into 5mm (¼in ...