Saturday, March 23, 2013

Gung pat pong garee (prawns stir-fried with curry powder)

Stir Fried Prawns
Stir Fried Prawns

Serves 4 as a starter

Stir Fried Prawns ingredients: 1 garlic cloves. 2 tsp finely grated ginger. 1/4 cup (60ml) sunflower oil. 12 large green king prawns, peeled (tails intact), deveined. 2 heaped tbs mild Malaysian-style curry powder. Small pinch of caster sugar. 1-2 tbs fish sauce (to taste). 1 tbs white vinegar. 270ml can coconut cream. 1 bunch Chinese celery, cut into 2cm lengths. 1 small onion, thinly sliced. Coriander sprigs, to serve

Stir Fried Prawns recipe: Pound garlic, ginger and a pinch of salt into coarse paste in a mortar and pestle. Heat oil in a wok over medium-high heat. When smoking, stir-fry paste for 1-2 minutes until starting to colour. Add prawns and stir-fry for 1 minutes, then stir in curry powder. Add sugar, fish sauce, vinegar and coconut cream, then cook for 1 minute or until prawns are just cooked and sauce is warmed through. Stir in celery and onion, and cook for a further 1 minute. By then, the stir fried prawns is ready