CookEatShare is also available in English
Cerrar
click to rate
0 votos | 898 views
Raciónes: 4

Ingredientes

Cost per serving $6.38 view details

Direcciones

  1. Peel the prawns leaving the tail and last section of shell in place.
  2. Cut deeply along the back of each prawn remove the dark vein and press the prawns flat as if preparing prawn cutlets.
  3. Cook the onion in the oil till very well coloured.
  4. In a spice grinder food processor or possibly mortar grind the onion garlic ginger chilli and lemon grass to a smooth paste.
  5. Add in the coriander turmeric and shrimp paste and grind again to a paste adding a little oft the coconut cream.
  6. Cook the grnd seasonings in the pan used to fry the onions for about 5 min.
  7. Add in the coconut cream and tamarind.
  8. Bring almost to the boil reduce heat and simmer while continually stirring for about 5 min.
  9. Add in 3/4 c. water and the prawns with fish sauce and cook for 3 min.
  10. Pick off the coriander leaves add in to the curry and serve at once over rice.
  11. Note. Shrimp paste gives a much better flavour if roasted before use. Wrap in a piece of aluminium foil and cook for 2 min on each side in a dry wok. Always store shrimp paste in a tightly sealed jar in a dark corner of your spice cupboard.
  12. Hint. Removing the seeds makes chillies milder.Use rubber gloves when working with chillies and wash gloves and hands afterwards with soap and water.
  13. Serves 4

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 430g
Recipe makes 4 servings
Calories 788  
Calories from Fat 241 31%
Total Fat 28.45g 36%
Saturated Fat 20.41g 82%
Trans Fat 0.0g  
Cholesterol 380mg 127%
Sodium 1118mg 47%
Potassium 926mg 26%
Total Carbs 83.17g 22%
Dietary Fiber 9.4g 31%
Sugars 65.84g 44%
Protein 55.55g 89%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment