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
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.