| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Macanese |
Tamara3 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Shelled king prawns; (tail on) |
| 2 |
md |
Onions; chopped |
| 3 |
tb |
Peanut oil |
| 1/2 |
bn |
Coriander |
|
|
Extra coriander for serving |
| 3 |
tb |
Peanut oil |
| 1 |
lg |
Onion; diced |
| 2 |
|
Cloves garlic; minced |
| 2 |
sm |
Red chillies; minced |
| 2 |
ts |
Minced ginger |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Garam masala |
| 250 |
ml |
Thai coconut milk |
| 250 |
ml |
Water |
|
|
Salt and pepper to taste |
INSTRUCTIONS
FOR THE SHELLFISH
FOR THE CURRY SAUCE
First, make the curry sauce. Heat the oil and add the onion, garlic, chilli
and minced garlic and saut. gently until the onions are golden, about 10
minutes. Add the curry powder and garam masala and continue to cook until
fragrant, another 5 minutes. Add the coconut milk and water and simmer
gently then puree in a food processor until smooth. Season to taste with
salt and pepper.
Meanwhile, heat the oil and saut. the onions until golden. Add the curry
sauce and coriander and just bring to the boil. Add the prawns and simmer
for 5 minutes until the prawns are orange and cooked through.
Serve on a bed of steamed rice with a little extra coriander.
Converted by MC_Buster.
Per serving: 860 Calories (kcal); 82g Total Fat; (83% calories from fat);
5g Protein; 32g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 16
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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