BUTTER PRAWNS
Steps:
- Gather the ingredients.
- Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.
- Heat 1 cup oil to 350 F. When the oil is hot, add the prawns. Briefly, cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.
- Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine , sugar, and chili paste.
- Stir-fry for about 2 minutes, then add the coconut milk . Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.
Nutrition Facts : Calories 831 kcal, Carbohydrate 4 g, Cholesterol 300 mg, Fiber 0 g, Protein 26 g, SaturatedFat 19 g, Sodium 1097 mg, Sugar 1 g, Fat 80 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CURRIED PRAWNS
Although I am not a great cook (can barely cook to 'survive', not 'serve up' this is quite a tasty dish, especially in cold weather. A hot curry will 'warm the cockles of one's heart'
Provided by info2977
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Method.
- Clean prawns (shell and de-vein).
- Gently fry fenugreek and curry leaves in heated oil.
- Add the onion, garlic, ginger and fry till onions turn golden, continually stirring evenly.
- Add curry powder, chilli powder and fry for a minute, then turn in coconut milk and ground rice (the ground rice must be blended with a bit of coconut milk), cinnamon, lemon juice and salt, and simmer for 15 minutes, adding the extra coconut milk if needed.
- Add the prawns, cover and allow to simmer for around twenty minutes.
- For a'Black Curry' the Curry powder and Chilli powder must be lightly roasted, separately.
- Add salt and lemon juice to taste.
- Yields, Servings and times are`guestimates'.
- I have not recorded this info.
Nutrition Facts : Calories 307.1, Fat 15.7, SaturatedFat 11.2, Cholesterol 286, Sodium 1392.8, Carbohydrate 10.1, Fiber 3.3, Sugar 0.6, Protein 33.5
MALAYSIAN CURRIED PRAWNS
The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.
Provided by Bergy
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 tbsp butter in a saucepan.
- Add onion and sauté until transparent.
- Add garlic and sauté for 1-2 minutes.
- Add flour and stir until fully incorporated, add ketchup, stir.
- Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
- Add wine and curry paste and tomatoes.
- Stir and simmer 10-15 minutes.
- While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
- Add sauce and serve at once over rice or noodles.
PRAWN LAKSA CURRY BOWL
Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
- Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
- Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
Nutrition Facts : Calories 520 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 3.6 milligram of sodium
PRAWN & COCONUT CURRY
Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Side dish
Time 32m
Number Of Ingredients 14
Steps:
- Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
- Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
- Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.
Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium
PENANG PRAWN & PINEAPPLE CURRY
Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for 8, or make it your centrepiece by doubling the prawns
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 8, with other dishes
Number Of Ingredients 18
Steps:
- Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
- Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
- Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
- When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.
Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
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