Feel like something with a bit of spice? How about this curry recipe from Tim Warren at Garnisha Spice?
With a mortar and pestle, crush fresh ginger, chilli, garlic, galangal and lemongrass.
Brown chopped onion in a hot wok with oil.
You can add roughly chopped pimento and cardamon leaves at this stage but they are very hard to find so this is optional.
Add tamarind paste, which can be bought in Asian shops, to give your stock that sour flavour.
Add a little turmeric. This is strong so don’t overdo it. Add the crushed ingredients.
Add coconut milk, water and fish sauce and a pinch of sugar and stir.
Drain off into a separate bowl.
Pop prawn heads into a hot wok and add drained stock. Heat for two to three minutes until slightly thickened and set aside.
In a heated wok, add the olive oil and chopped onion. Cook until softened.
Add the curry paste and stir through. Add the coconut milk and stir until you have an even consistency. Add stock.
Devein and shell the prawns and add to the mixture. Cook for a further 3-4 minutes and serve.
A simpler version of this recipe can be made with ginger, chilli, garlic and prawn heads.