This is from ” The Rangoon Sisters” by Amy Chung and Emily Chung.
Ingredients
- 6 tbsp oil sunflower or peanut
- 3 medum onions peeled and chopped
- 10 plump garlic cloves peeled
- 1/2 thumb-sized piece ginger peeled
- leaves bunch of coriander stalks leaves finely chopped, plus some to garnish
- 2 tsp paprika
- 1 tsp turmeric
- 2 tsp medium chilli powder
- 50 g creamed coconut -use the solid block type (or 50ml coconut milk)
- 2-3 tbsp fish sauce
- 600 g large raw king prawns peeled and deveined
Servings:
Instructions
- Heat the oil in a large casserole or wok set over a medium-high heat. Add the chopped onions and cook slowly, turning down the heat to low-medium, and stirring every four to five minutes until softened and starting to colour lightly and become oil – this will take at least 15 minutes.
- While the onions are cooking, crush the garlic cloves and ginger in a pestle and mortar, or blitz in a food processor.
- Once the onions are ready, add the crushed garlic, ginger and coriander stalks and fry for a few minutes until fragrant. Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in.
- Finally, add the fish sauce and the prawns and cook over a medium heat for about five minutes, or until the prawns are cooked through.
- Serve hot on steamed rice and garnish with coriander leaves.
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