Serves 4 Prep Time 20 minutes Cooking Time 20 minutes
2 tablespoons vegetable oil 1/2 white onion, chopped 2 tablespoons ginger or galangal 1/4 cup sliced carrots 2 pieces dried chili 1/2 cup water 3/4 cup lychees in liquid 1 cup coconut milk 2 pieces lemongrass stalks, lightly pounded 1 tablespoon sugar salt and freshly cracked pepper to taste 1 tablespoon fish sauce 4 medium sized prawns 1 squid, cleaned and cut into rings 120 grams fish fillet 1/4 cup cilantro lemon wedges
1 In a medium sauce pot, heat oil and sauté onions, ginger, carrots and dried chili.
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