How to make Curried Prawns

Recipe for Curried Prawns made with lengkuas, lemongrass, fresh turmeric, buah keras, chillies, shallots, belacan and coconut milk.

Ingredients for Curried Prawns:

• 500g fresh Tiger prawns - keep heads and tail, take off a little of shell around middle and remove the dark thin streak around the back

Ingredients to be ground:

• some curry leaves
• 4 slices of lengkuas
• 2 stalks of lemongrass - sliced
• 1/4" fresh turmeric
• 4 buah keras (candle nuts)
• 10 large red chillies - seeded
• 1/2 teacup shallots
• 1/2 tsp belacan
• 1 teacup thick coconut milk
• 1 tsp curry powder
• salt to taste
• 4 dessertspoons vegetable oil
• coriander leaves (optional)

Method:

1. Mix prawns and all other ingredients except the oil.
2. Put oil in frying pan and when hot put in prawns etc.
3. Simmer, stirring occasionally, till prawns are properly cooked and dry. Do not over cook as prawns will be tough.
4. Garnish with coriander leaves and serve hot with Jasmine rice.

Image Credit - ChasingFoodDreams

Easy Sweet Sour Prawn Recipe

Quick, easy-to-follow chinese style Sweet & Sour Prawn recipe (Udang Galah Masam Manis). Simple to make and the end result is a fascinating blend of flavors that are not be missed!

Sweet Sour Prawn Recipe Ingredients:

1/2 kg large/medium fresh King prawns, peeled and deveined (with heads on)
225 grm Pineapple Chunks in Syrup
1 small can lychee fruit, drained (optional)
1 cucumber, seeded and cut diagonally
1 carrot, cut diagonally in thin slices
1 small green bell pepper, seeded and chunked
2 red chili, seeded and chunked

2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon white vinegar
1/6 oz Cut the ginger into 3/8 inch square slices
1 big onion chunked
Oil for deep frying
1/2 cup tomato sauce
1/2 tablespoon light soy sauce
1 tablespoon tapioca or corn starch
1 cup water

Sesame oil for seasoning

How to make Sweet And Sour Prawns:

1. Heat 2-3 cups cooking oil in a wok / deep frying pan over high heat (320°F). Deep fry the prawns for 1 to 2 minutes until shrimp are opaque. Drain prawns on absorbent paper. Drain the oil from the wok. Reserve 1/2 cup oil in the wok.
2. Stir fry the ginger, onion, bell pepper and chili over high heat. Stir fry for 1 minute until the aroma and flavors are released.
3. Add carrot and cucumber, pineapple chunks, lychee, tomato sauce, sugar, 1 teaspoon salt and 1 cup water and bring to the boil.
4. Dilute 1 tablespoon tapioca starch with 1/2 tablespoon cold water. Add 1/2 tablespoon light soy sauce. Add the vinegar into the wok. Mix well quickly. Add 1 tablespoon sesame oil for seasoning.
5. Drop in the prawns and coat them quickly with the sauce and place on a platter. If thinner sauce is preferred, more water can be added.
6. Serve with steamed rice.

Malay Wedding Menu & Recipes - Black Pepper Prawns (The Chinese Way!)

Black Pepper Prawns/Shrimp Recipe. Famous and mouth watering dish that will swallow all the way to your ears! Easy Prawns recipe.

Ingredients: (12 pax)

• 24 fresh king-size grey prawns (no need to deshell)
• 2 red bell peppers, cut into strips or cube (discard the seeds)
• 2 yellow bell peppers, cut into strips or cube (discard the seeds)
• 2 bombay onions cut into cube
• 1 bunch spring onion, cut in long thin strips (for garnishing)
• Oil for deep frying. 

Prawn marination:

• 1 egg (or 2 egg yolk)
• 3 tbsp lemon juice
• 2 tbsp of sesame oil
• 2 tsp black peppercorns, crushed
• 2 tbsp of rice flour
• 2 tbsp of tapioca flour
• 4 tsp ginger-garlic paste
• 1/2 tsp of chicken stock powder 
• 1 tbsp of light sauce 

The masala:

• 3 tbsp unsalted butter
• 250 gm onions, chopped
• 2 tsp ginger-garlic paste
• 1 tbsp of dark soya sauce
• 1 tbsp of oyster sauce 
• 2 tsp coriander powder  
• 1/2 cup prawn or chicken stock
• 1 tbsp lemon juice
• 10 curry leaves 
• 1 tbsp coriander leaves (chopped)
• A pinch of black pepper
• 1/2 tbsp of sugar
• 1/2 tbsp of Ajinomoto (strickly optional!)
• Salt to taste 

Method:

Prawn marination, peppers and onions:

• Mix all the marination ingredients in a bowl, add in the prawns and allow to marinate for at least 30 minutes.
• Heat oil in a wok over high heat. Add in all bell peppers and cubed onions (deep fry these items for only about 8 - 10 seconds! - make sure the oil is hot enough) and bring out all the fried items from the wok to drain the oil.
• Add in the marinated prawns only until the oil gets VERY hot again from the same wok. (this method will make the prawns super crispy)
• When the prawns are cooked and floated, take it out and drain the oil.

Cooking:

• Heat butter in a wok over medium heat, add in chopped onions and curry leaves; saute until fragrant.
• Add ginger-garlic paste, saute, add in dark sauce, oyster sauce, coriander powder and stir fry until oil leaves the sides.
• Now add marinated prawns and stir fry over high heat for about 2 minutes (do not burn!). Flip the items in the wok to even the sauce! (do it the chinese way!)
• Add the stock (or water), stir, add lemon juice, salt to taste, sugar and stir until the moisture has evaporated. Add in fried bell pepper, fried cubed onions and coriander leaves. Flip the items in the wok again!
• Cook for a minute. Sprinkle spring onions and serve hot with plain white rice.