A mild aromatic curry that does not overpower the delicate taste of the prawns
Recipe for 4
Malaysian Prawn Curry Recipe
A mild aromatic curry that does not overpower the delicate taste of the prawns Recipe for 4
Ingredients
| 1 tsp | oyster sauce |
| 1 tsp | dark soy sauce |
| ½tsp | organic sugar |
| 2tsp | dry sherry |
| 3tbsp | sunflower oil |
| 85g | spring onions |
| 1½tsp | fresh ginger, peeled and grated |
| 3 | cloves garlic, peeled, smashed and chopped |
| 1 tbsp | yellow bean sauce |
| 1½tsp | organic Malay masala |
| 675g | uncooked prawns, peeled and deveined |
Method
- Mix together the oyster sauce, soy sauce, sugar, sherry and 4tbsp water, stir well then set aside.
- Pour the oil into a wok over a medium heat. When the oil is hot, add the spring onions, ginger and garlic. Stir fry for 1 minute. Add the bean sauce and stir again. Add the masala and stir. Add the prawns and stir 3 times. Add the oyster sauce mixture and stir. Cover and reduce the heat to low, then cook for 2 minutes. Remove the lid, turn up the heat and stir a few more times, then serve.
NB use Hoisin sauce or other fermented soyabean paste if you cannot find yellow bean.
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