Recipe Ingredient
- 600g big prawns
- 3-4 tbsp oil
- Ground spices (combined):
- 1 onion, chopped
- 4 cloves garlic
- 2 stalks emon grass, sliced
- A handful grated coconut
- 2 tbsp chilli paste
- 1 tbsp fish curry powder
- 1cm piece fresh turmeric
- 1cm piece galangal
- 1/2 turmeric leaf, finely sliced
- 3 kaffir lime leaves, finely sliced
- 2 pieces dried tamarind skin
- 1/2 a grated coconut, add half cup water and squeeze out for coconut milk
- Seasoning:
- 1 tsp salt or to taste
- 1 tsp dark brown sugar
- 1 tsp chicken stock granules
Instructions
- Clean prawns and drain dry. Marinate prawns with half amount of combined spice ingredients.
- Heat oil in a wok and fry the other half portion of spice ingredients until fragrant. Add coconut milk and bring to a simmer.
- Add prawns and cook until gravy is very thick. Stir in tamarind skin, turmeric leaf, kaffir lime leaves and seasoning. Cook until gravy turns almost dry.
- Dish out and serve immediately.
