Ingredients
- Main Ingredients:
- 10 tiger prawns
- 1 tbsp cornflour
- 1 clove garlic, finely chopped
- Equal amount of ginger, finely chopped
- 1 small onion, finely sliced
- 1–2 tsp curry powder
- ½ - 1 tsp chilli oil
- 200ml water
- 1½ tsp oyster sauce
- 2 tsp fish sauce
- 1 tsp raw sugar
- 200ml coconut milk
- For Garnish:
- Fresh coriander
- Lime wedges
- To Serve:
- Steamed rice or cooked rice vermicelli
Method
- Remove the heads and shells from the prawns and set them aside. Make a shallow cut along the back of each prawn to butterfly them, then remove the vein.
- Heat some vegetable oil in a pot. Dust the prawn heads and shells with cornflour, then add them to the pan. Sauté until bright red. Pour in the coconut milk and simmer for 5–10 minutes, pressing down on the prawn heads with a wooden spoon to extract flavour.
- In a separate pan, heat vegetable oil and sauté the garlic, ginger, and onion until fragrant. Add the prawns and cook until just opaque.
- Strain the prawn-infused coconut milk through a fine sieve and add it to the pan with the prawns. Stir in the curry powder, chilli oil, oyster sauce, sugar, fish sauce, and water. Simmer until slightly thickened.
- If needed, mix a little cornflour with water and stir it in to adjust the consistency.
- Serve the curry over steamed rice or rice noodles. Garnish with fresh coriander and lime wedges.
Product used in recipe
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 510G
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
- VALCOM - VALCOM COCONUT MILK
