Monday, January 30, 2017

Dry Curry Prawns

























A prawn dish is always included in our Chinese New Year family get together dinner . To the Chinese , prawn symbolize happiness and good fortune because the word for prawn or har is the Chinese word that is the sound of laughter. It will be cooked according to each families’ recipe to celebrate Chinese New Year.  This year , instead of cooking them in spicy butter style, I cooked them dry curry style .

I  used the fresh ground curry paste bought from the wet market for easy cooking, as making the paste from scratch will be tedious . With the bought paste, all it needs is just, serai,  cut shallots, garlic and curry leaves and the coconut milk to cook this mouth watering dish.  I am not the only happy one today but my Piggies are happy too, they get to savor homecooked dry curry prawns :) and there will be laughter in the house for sure :p

Dry Curry Prawns

1/2 kilo large sea prawns- deveined but keep the shell and head
fresh ground curry paste specially for dry curry from wet market
( I asked the lady to give me enough for 1/2 kilo prawns )
1 stalk serai - crushed
3 to 4 tbsp of olive oil 
2 twigs of curry leaves
6 shallots - sliced
1/2 cup of coconut milk
Method:
Heat up wok . Add 3 to 4 tbsp of olive oil , add in the fresh ground curry paste , sliced shallots, crushed serai and currry leaves....saute till olive oil rises to surface and aromatic.  Add in the prawns  and continue to stir fry till the prawns are cooked and the curry paste coats the shell.  Add in 1/2 cup of coconut milk and continue to cook till the gravy thickens and the prawns are coated with the paste. Remove from heat and dish up.

4 comments:

  1. Delicious curry prawns! To keep you har har siew!

    ReplyDelete
    Replies
    1. Hahaha yea, not only delicious, easy to whip up too :)

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  2. Yum! You have reminded me of this lovely dish. When you first shared this recipe 2 years ago, I tried it and we loved it. Must make this again soon 😊

    ReplyDelete
    Replies
    1. Oh yes, I remembered I cooked this dish sometime back, :) this preparation goes well with yellow glutinous rice :)

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