Macanese Curry Prawns

Macanese Curry Prawns Ingredients

FOR THE SHELLFISH	2 Cloves garlic; minced
500 g Shelled king prawns; (tail	2 sm Red chillies; minced
2 md Onions; chopped	2 ts Minced ginger
3 tb Peanut oil	1 ts Curry powder
1/2 bn Coriander	1 ts Garam masala
Extra coriander for serving	250 ml Thai coconut milk
FOR THE CURRY SAUCE	250 ml Water
3 tb Peanut oil	Salt and pepper to taste
1 lg Onion; diced

Instructions for Macanese Curry Prawns

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.

Main Ingredient: ShrimpCuisine: Uncategorized

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