Wednesday, March 21, 2012
Indonesian Curry Prawns -印尼咖喱虾
Recipe: Adapted from 好好吃!大牌档菜 by Chef Alan Kok
600g medium-sized prawns
2 cups oil for deep-frying
1 pip garlic
6 red chillies
2 stalks lemongrass (serai)
5 tbsp thick coconut milk (santan)
1/2 tsp salt (I put 1 tsp)
1/2 tbsp sugar
1 tsp fish sauce ( I put 2 tsp)
2 tbsp dried shrimps >chopped, deep-fried until crispy
2 kaffir lime leaf - shredded
1) Deep-fry prawns in hot oil for 1/2 minute. Dish and drain.
2) Leave some oil in wok, fry the grounded spice until fragrant. Add coconut milk, water and continue to cook until the gravy has thickened. Add prawns, seasoning and cook for few minutes. Dish up onto the plate. Sprinkle crispy dried shrimps and shredded kaffir lime leaves.
3) Serve with rice. Enjoy!