Time: 20 minutes.
[You could replace the prawns with squids]
Malaysians love their seafood very much. Even more, when it comes to combining them with their favourite curry spices. Prawn curries are exceptionally great for a poultry-free feast. Similar to crabs, prawns provide so much flavour and aroma into your food that people just cant stop eating.
Prawns contain all nine types of amino acid – meaning you could obtain a complete protein diet by just consuming prawns! Studies show that 25 gram of protein could be found in a mere 100 g of prawns while only contain half the calories from chicken, and one-third of beef. (Regardless, Chicken Rendang and Kapitan Chicken are still fantastic!)
You could mix in or completely replace the prawns with squids if you like. Since squids get cooked rather quickly, time the cooking time well and be careful you don’t overcook the squids!
- 300 g prawns (Preferably with shells on)
- 30 curry leaves
- 3 tbs seafood curry powder
- 2 lemongrass
- 1 medium onion
- 4 cloves garlic
- 1 inch ginger
- 100 ml coconut milk
- 1 tsp salt
- 2 tsp sugar
- [Optional] Extra chilli powder
1. Blend the lemon grass, onion, garlic and ginger. If you do not have a blender, mince them into tiny pieces. Prepare all the ingredients as shown below:
2. Heat up a wok with 4 tbs oil over a medium-low flame. Pour in the blended paste. Saute for around 5 minutes till the oil splits.
3. Add in the curry leaves and saute till the curry fragrance are released. Then, sprinkle in the curry and chiili powder. Adding chilli powder would give some extra spiciness. The curry paste would thickens. Next, pour in the coconut milk and mix well.
4. Once the curry are well mixed, add in the prawns (squids) and lightly saute them for around 7-10 minutes until they are fully cooked. Season with some salt and sugar.
5. Serve them on a bowl or claypot with rice! Bon apetit!
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