Ingredients

Steps

• Boil prawn shells, heads, 100ml water and 15g ginger in a saucepan for ten minutes.
• Strain the stock into a bowl and discard the solids.
• Heat oil in a wok and stir-fry aubergines for two minutes before adding chilli, ginger, and garlic for one minute.
• Add prawns and spring onions to the wok and cook until prawns are opaque.
• Blend coriander, cream, lime zest, mint, and chilli in a food processor until a paste forms.
• Pour the paste and prawn stock into the wok and simmer for three minutes.
• Stir in basil, transfer to a bowl, and garnish with yoghurt and coriander.