Recipe: Curry Prawns

750g large prawns

1 tomato, quartered

1 green chilli, seeded and cut into big slanting slices

3 tbsp oil

1 onion, diced

2 stalks lemon grass, lightly smashed

1 stalk curry leaf

Grind

2cm piece fresh turmeric

3 candlenuts (buah keras)

½ tsp belacan granules

10 shallots

3 cloves garlic

Combine with:

2 tbsp chilli boh

1 tbsp fish curry powder

½ cup thick coconut milk

1 cup thin coconut milk

Juice of 1 large lime

Seasoning

Sugar and salt to taste

Method:

Trim prawns and cut a slit at the back of prawns. Set aside.

Heat oil in a microwave-safe casserole, fry onion, lemon grass, curry leaves and ground ingredients, uncovered on Power High for 2 to 3 minutes. Add a little thick coconut milk and stir well once in between frying.

Pour in thin coconut milk and cook uncovered on Power Medium High for 6 to 7 minutes.

Add prawns and remaining thick coconut milk, tomato and green chilli. Cook on Power Medium High, covered for 4 to 5 minutes. When curry boils, add lime juice and seasoning to taste.

Serve curry with rice or roti jala.

Comments

Post a Comment

Popular posts from this blog

Recipe: Frog leg claypot rice

Claypot Tien Kai Fun (Claypot Padi Frog Rice) 200g padi frogs ( tien kai ), cleaned and cut into serving pieces 200g fragrant long grain rice, washed and drained 400ml water 1 tbsp oil 1 tbsp sesame oil 1 tbsp shredded ginger 1 tsp chopped garlic A few drops dark soy sauce Marinade (A) 1 tbsp premium oyster sauce 1 tbsp light soy sauce 1/8 tsp salt 1/2 tsp sugar 1/4 tsp pepper 2 tbsp Shao Hsing Hua Tiau cooking wine (optional) 1 tbsp ginger juice 1 tsp sesame oil Marinade (B) 1 tsp salt 1/2 tsp sugar 1 tsp corn oil Garnishing Chopped spring onions and Chinese parsley Chilli strips Method: Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes. Put rice into a claypot, add enough water and bring to a boil. Cook rice till the water almost dries up. Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce ...
Read more

Recipe: Braised Duck Wings and Feet

Image
Ingredients: ------------- 1 kg Duck Wings 1 kg Duck Feet Few Slices of Ginger Dark Soya Sauce Fish Sauce A little bit of sugar (for thickening the soup) 2 tablespoon of Shaoxing Wine Sesame Oil Claypot Method: ------------- Boil hot water and place in all the duck wings and feet to clean away the dirty blood. Heat up the claypot and fry the ginger slices with sesame oil till fragrant. Pour in all the duck wings and feet. Add in the dark soya sauce, fish sauce, sugar and boil it over high heat for about 30 minutes. Turn to low heat and continue braising for 3 hours till the meat becomes tender and soft. Add in the Shaoxing wine and continue on high heat for about 10 minutes more. The dish is ready to be served.
Read more

Recipe: Ba Bao Ya (Eight Jewel Duck)

1 duck, clean weight approx. 1.5 – 1.8 kg 1 tbsp salt 1 tbsp Chinese five-spice powder Enough oil for deep-frying Filling 3 dried mushrooms, soaked to soften and diced 10 dried lotus seeds, soaked for 10 – 15 minutes 1 cup glutinous rice, washed and soaked overnight 100g button mushrooms, diced 1chicken sausage, diced 2 tbsp diced bamboo shoot 2 tbsp diced carrot 10 gingko nuts, shelled 2 tbsp oil Seasoning 1/2 tsp salt 1/2 tsp sugar 1/2 tsp thick soy sauce 1/4 tsp pepper 1 tsp chicken stock granules 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Shao Hsing Hua Tiau cooking wine 1/2 tbsp sesame oil Thickening 2 tsp corn flour mixed with 2 tbsp water Rub the inside and outside of duck with salt and five-spice powder. Leave duck aside for 1 hour. Heat enough oil in a wok until hot, put in duck and deep-fry until lightly browned. Remove and drain from oil. Heat 2 tbsp oil in a wok. Add both types of mushrooms, lotus see...
Read more