Ingredient
1 catty (10 pieces) prawn
1 piece lemon grass
2-3 pieces ginger
2 tbsp Thai sweet and sour spices
1/2 cup milk
1/2 cup coconut juice
2 pieces chilli
1/2 cups stock
1 tsp salt
1 tsp sugar
some lemon leaves
Method
Rinse the prawn. Absorb the water. Remove the intestine. Rinse the ginger and cut into pieces. Rinse the lemon grass and cut it into stripes.
Heat the wok to pan-fry the prawn until 80% done. Set aside.
Boil water in a deep pot, put in goat briskets. (Water should cover the meat with 10 cm above) Cover the lid. Cook the brisket with high heat for 15 minutes, then turn to low heat, simmer and stew for 2 hours.
Sautee the lemon leaves, ginger, chilli and lemon grass. Then, add in Thai sweet and sour spices. And pour in stock. Then, add in milk and coconut juice.
Then, add in prawn, seasonings. Ready to serve.
