Macanese curry prawns
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Shelled king prawns; (tail on) |
| 2 | mediums | Onions; chopped |
| 3 | tablespoons | Peanut oil |
| ½ | bunch | Coriander |
| Extra coriander for serving | ||
| 3 | tablespoons | Peanut oil |
| 1 | large | Onion; diced |
| 2 | Cloves garlic; minced | |
| 2 | smalls | Red chillies; minced |
| 2 | teaspoons | Minced ginger |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Garam masala |
| 250 | millilitres | Thai coconut milk |
| 250 | millilitres | Water |
| Salt and pepper to taste | ||
Directions
FOR THE SHELLFISH
FOR THE CURRY SAUCE
First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced garlic and saut‚ gently until the onions are golden, about 10 minutes. Add the curry powder and garam masala and continue to cook until fragrant, another 5 minutes. Add the coconut milk and water and simmer gently then puree in a food processor until smooth. Season to taste with salt and pepper.
Meanwhile, heat the oil and saut‚ the onions until golden. Add the curry sauce and coriander and just bring to the boil. Add the prawns and simmer for 5 minutes until the prawns are orange and cooked through.
Serve on a bed of steamed rice with a little extra coriander.
Converted by MC_Buster.
Per serving: 860 Calories (kcal); 82g Total Fat; (83% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5½ Vegetable; 0 Fruit; 16 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.