Sunday, 2 August 2015

Serving Dry Curry Prawns For A Sunday Dinner

     The Internet is indeed an inexhaustible mine of information. I once stumbled upon this blog "Elinluv's Tidbits Corner" and have been an ardent fan ever since. Elin Chia, a fellow Ipohite, is a recently retired blogger who thinks of her kitchen as her playground. It was a pleasure to meet her in person while we were browsing through cookbooks at the recent Big Bad Wolf book sale in Ipoh.
     Elin shares many mouthwatering recipes and tonight I put to test her latest recipe : Dry Curry Prawns. She served it with her own turmeric glutinous rice but since Derrick and I are not keen on that, I opted to serve my dry curry prawns with the usual white rice.
Dry curry prawns for dinner

     Derrick's verdict? "Nice! Lovely!" he kept on saying, so need I say more? Yes, I do need to add a big thank you to Elin Chia for the recipe of this extremely easy dish to cook.

1/2 kilo of large prawns
fresh ground curry paste (upon Elin's
     recommendation, I went to the Central Market
     for this)
1 or 2 stalks of crushed lemongrass (serai)
3 to 4 tbsp of oil
2 twigs of curry leaves
2 chopped shallots
1/2 cup of full cream milk or coconut milk

1.   Heat up the wok.
2.   Add the oil and heat it up.
3.   Throw in the shallots, curry leaves and 
      lemongrass. Fry till aromatic.
4.   Put in the prawns. Stir fry till the prawns are 
      cooked and the curry paste coats the shells.
5.   Pour in the full cream milk or coconut milk.
      Continue to cook till the gravy thickens.
6.   Dish up and serve hot.

Bon appetit!

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