Curry Leaf Prawns
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Curry Leaf Prawns
Recipe by Louis Tikaram
Serves – 2
Prep Time – 10 mins
Cook Time – 10 mins
Ingredients
500g Coles king prawns, shell-on & head-on
½ teaspoon salt
4 tablespoons Squeaky Gate extra virgin olive oil
2 sprigs curry leaves (use only the leaves)
5 bird's eye chilies, chopped
5 eschalots, finely chopped
1 clove garlic, finely chopped
1 teaspoon Coles turmeric powder
1 teaspoon Ayam fish sauce
1 tablespoon tamarind concentrate
½ teaspoon caster sugar
Method
Heat 3 tablespoons of oil in a wok and fry the curry leaves. Then add the prawns for 1 minute or until they turn slightly crispy and their color changes. Remove the prawns and curry leaves, season with salt, and set aside.
Heat the remaining 1 tablespoon of cooking oil in the wok. Add the bird's eye chilies, shallots, and garlic, and stir-fry for 1 minute or until fragrant.
Add the prawns and curry leaves back into the wok along with the turmeric powder, tamarind concentrate, sugar, and fish sauce. Stir-fry continuously for 3 minutes or until all the ingredients are well combined.
Dish out and serve immediately with steamed rice.
