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Coconut Ginger Prawns with Lemongrass Curry Recipe

Coconut Ginger Prawns with Lemongrass Curry Recipe

Coconut Ginger Prawns with Lemongrass Curry Recipe

Ingredients :

  • 1 kg (2 lbs) large fresh prawns
  • 21/2 cm (1 in) fresh ginger, peeled and sliced into very thin shreds

Sauce

  • 5 cm (2 in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric
  • 8 cm (3 in) fresh ginger, peeled and sliced
  • 8 red finger-length chillies, deseeded and sliced
  • 15 shallots, peeled
  • 10 cloves garlic, peeled
  • 2 tablespoons oil
  • 3 stalks lemongrass, thick bottom third only, outer layers removed, inner part bruised
  • 5 kaffir lime leaves
  • 1 cup (250 ml) water
  • 1 cup (250 ml) thick coconut milk or 1/2 cup (125 ml) coconut cream mixed with 1/2 cup (125 ml) water
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Method :

  1. Remove the heads and shells from the prawns. Gently devein the prawns and set aside. Reserve the prawn heads and shells to make the Sauce.
  2. To prepare the Sauce, grind the turmeric, ginger, chillies, shallots and garlic in a mortar or blender until fine, adding a little oil if necessary to keep the blades turning.
  3. Heat the oil in a wok and stir-fry the ground paste with the reserved prawn heads and shells, lemongrass and lime leaves over medium heat for 5 to 7 minutes. When the prawn shells are pink, add the water and simmer for 5 minutes. Then add the coconut milk and bring to a boil. Reduce the heat and simmer, uncovered, over low heat for 10 minutes. Season with the salt and pepper.
  4. Remove from the heat and strain the Sauce well. Discard the solids and return the Sauce to the pan. Add the prawns and shredded ginger, and simmer gently until the prawns are pink, about 5 minutes. Serve immediately with freshly cooked rice.

Serves 4-6
Preparation time : 25 mins
Cooking time : 25 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Golden Prawns with Sweet Spicy Sauce Recipe”