Chinese-style Curry Prawns

Succulent prawns seared quickly and coated in a creamy yellow curry sauce. The sauce perfectly clings to the seafood, filling the kitchen with aromas of ginger and coconut.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 473
• Protein: 38 g
• Carbs: 16 g
• Fat: 29 g

Ingredients

• 600 g Shrimp tropicale (tigrée) élevage ( peeled )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Curry powder
• 1 tsp Ginger powder
• 400 ml Coconut milk
• 1 tbsp soy sauce
• 2 tbsp Peanut oil
• 1 tsp Corn starch
• 2 piece Scallion or chives ( sliced )
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Shrimp preparation

   Peel the shrimp if necessary. Pat them dry thoroughly so they brown well in the hot oil instead of boiling in their own juices.

2. Wok searing

   Heat the peanut oil in a wok. When the oil starts to smoke, toss in the shrimp. As soon as they become opaque and pink, remove and set aside.

3. Sautéing aromatics

   In the same wok, sauté the sliced onion, minced garlic, and grated fresh ginger. Add the curry powder and ground ginger to toast them for 30 seconds to release all the aromas.

4. Thickening the sauce

   Pour in the coconut milk and soy sauce. Dilute the cornstarch in a little water and add it. Let it reduce until the sauce coats the back of a spoon.

5. Finishing

   Return the shrimp to the wok to reheat for one minute. Sprinkle with chopped scallions before serving.

Chef's tips

• Don't overcook the prawns: as soon as they curl into a 'C', they're done. If they form an 'O', they're overcooked and rubbery.
• Toast your curry powder in the fat; it's essential to wake up the spices.

Storage

Keeps for 2 days in the fridge. Reheat gently in a saucepan to avoid toughening the prawns.