Malaysian Curried Prawns Recipes

BUTTER PRAWNS

Steps:

• Gather the ingredients.
• Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.
• Heat 1 cup oil to 350 F. When the oil is hot, add the prawns. Briefly, cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.
• Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine , sugar, and chili paste.
• Stir-fry for about 2 minutes, then add the coconut milk . Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

MALAYSIAN CURRIED PRAWNS

Steps:

• Melt 1 tbsp butter in a saucepan.
• Add onion and sauté until transparent.
• Add garlic and sauté for 1-2 minutes.
• Add flour and stir until fully incorporated, add ketchup, stir.
• Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
• Add wine and curry paste and tomatoes.
• Stir and simmer 10-15 minutes.
• While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
• Add sauce and serve at once over rice or noodles.

MALAYSIAN SHRIMP CURRY

Steps:

• Finely grind coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in paprika, cayenne, and turmeric. Process ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into spices.
• Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Add onion; cook, stirring often, until translucent, about 5 minutes. Add spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
• Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
• Stir in the shrimp and basil, and simmer, stirring occasionally, until shrimp are cooked through, about 8 minutes. Serve immediately over rice.