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Add a photoPrawns and mango cooked with spices, lemon grass, fresh turmeric and heightened up with belacan/shrimp paste.
Ingredientes
- 400g prawns - de-vein and leave the tail on
- 1 medium size (about 200g) mango - sliced into long medium size pieces with the skin on
- 10g (a small ball) tamarind/asam - mix with a bit of water to extract juice
- 1/4 cup oil
- Salt for taste
- Curry paste (blend/ground)
- 6-8 dried red chillies
- 1 tsp black pepper seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 5 shallots
- 4 garlic
- 1 inch ginger
- 1 inch fresh turmeric
- 1/2 inch roasted belacan/shrimp paste
Direcciones
- When oil is heated, fry curry paste till aromatic and oil splits.
- Add 1/2 litre of water, tamarind juice and season with salt.
- Stir to combine in and let it simmer.
- Once heated through, add prawns and mango.
- Simmer to cook both.
- (Note: watch over so that prawns are not over cooked)
- Remove from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 3 servings | |
| Calories 173 | |
| Calories from Fat 163 | 94% |
| Total Fat 18.47g | 23% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 49mg | 1% |
| Total Carbs 2.38g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.07g | 0% |
| Protein 0.54g | 1% |
