Tuesday, December 13, 2011

Simple Curry Prawns

Curry prawns, with it's thick sauce that makes you want to wipe the whole plate clean. Yes, the sauce is pretty much the star of the dish, and the prawns take the back seat. Best served with toasted bread or coconut rice, it is so flavourful that you shamelessly lick your fingers clean with every drop of sauce.This is our shortest and easiest way to making curry prawns with ingredients you would usually find in a typical Malaysian household. So easy you don't even have to cut onions and garlic for this!
Heat up the oil in a kuali (wok) for a few minutes. Then, add in curry paste (Instructions below) and 2 stalks of curry leaves. For those who love spicy food, add cili padis to the paste. Make sure you don't burn the paste or your whole dish would turn bitter! After the paste turns fragrant, add in the prawns and stir fry until half cooked. We advise you to keep the shells intact which will give the dish more flavour.
After the prawns are semi-cooked, add in the evaporated milk and mix well. Add a teaspoon of soy sauce for seasoning. The evaporated milk will give it it's sweetness so there's no need for sugar. Don't worry about putting more evaporated milk provided that there is still taste to it as the evaporated milk will thicken later on.
Allow to simmer until prawns are cooked. You can also add vegetables to the dish such as brinjal/aubergine or lady's finger, but like I said this is the simple and fast version that I'm sure anyone can try.
You can even add crispy yau cha kwai; you tiao (Chinese Crullers).
Great served with toast to wipe up all that delicious curry!

12 big prawns
6-7 tbsps oil
2 stalks curry leaves or half a handful
2 tbsps curry powder
250 ml evaporated milk
1 tsp Soy sauce
Cilli padi (optional)
1 tsp Cilli powder (optional)
1 stalk curry leaves for garnish.

1. To make curry paste, add a little water to the curry powder until you get a thick paste. Add cilli padi or cilli powder to the paste for spiciness.
2. Add the oil to a hot wok and fry paste, then add in curry leaves until fragrant.
3. Add prawns to wok and stir fry until half cooked.
4. Pour in evaporated milk, a teaspoon of soy sauce and mix well. Allow to simmer.
5. Serve and enjoy!

Best eaten with:
Yau Cha Kwai, Toast or Coconut Rice.

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