Chinese-style Curry Prawns
Ingredients
- 600 gShrimp tropicale (tigrée) élevage (peeled)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 2 tbspCurry powder
- 1 tspGinger powder
- 400 mlCoconut milk
- 1 tbspsoy sauce
- 2 tbspPeanut oil
- 1 tspCorn starch
- 2 pcScallion or chives (sliced)
- 20 gFresh ginger (peeled and grated)
Method
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.
- 1
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
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
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
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
Return the shrimp to the wok to reheat for one minute. Sprinkle with chopped scallions before serving.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in a saucepan to avoid toughening the prawns.
