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Add a photoAn Asian inspired curry mee - fried prawns delivering the crunch and coriander leaves for aroma. .
Ingredientes
- 1 cup prawn shells/heads
- 6-8 fresh prawns - de-vein, leave the tail on and pat dry.
- 1 cup thick coconut milk
- 1-2 pieces dried tamarind/asam keping (can be replaced with tamarind juice)
- 1/4 cup oil
- Salt for taste
- For the curry paste
- 1 tbsp chili powder
- 1 tbsp fish curry powder
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tsp onion paste
- Mix all together
- For assembling (as needed)
- Noodles - blanched to soften
- Tofu pok or white tofu - cut into pieces
- Coriander leaves - sliced
Direcciones
- Simmer prawn shells/heads with 1 liter of water to obtain the stock.
- Drain and keep aside.
- Season prawns with salt and fry in oil till crispy.
- Remove and keep aside.
- In the same oil, fry curry paste till aromatic and oil splits.
- Pour in stock, add tamarind, season with salt and continue to simmer.
- When stock starts to boil, pour coconut milk and add tofu.
- Simmer for another 1-2 mins.
- Meanwhile assemble noodles with fried prawns and coriander
- leaves.
- Pour gravy/curry over and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 2 servings | |
| Calories 481 | |
| Calories from Fat 448 | 93% |
| Total Fat 52.0g | 65% |
| Saturated Fat 23.52g | 94% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 335mg | 10% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.14g | 1% |
| Protein 2.86g | 5% |
