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Try chicken yoghurt supreme with chili

 

  

Savory Prawn Fritters or Croquettes

Dry Curry Prawns in Kuali

 

Dry Curry Prawns in Kuali
(Cooking time 20 minutes, serve 6)
Ingredients

  • 600 g big prawns
  • 150 ml first extract coconut milk from
    1 coconut
  • 200 ml 2nd extract coconut milk
  • 2 tbsp curry powder for seafood
  • 2 tbsp ready made chilli paste
  • 10 shallots finally ground
  • 1 tsp fenugreek - pounded
  • 1/2 tsp black mustard
  • 1 stalk curry leaves
  • 2 tbsp lime juice
  • 1/2 tsp salt and dash of sugar
  • 2 potatoes, diced coarsely
  • 2 carrots, diced

Dry curry prawns

Method

  1. Wash prawns without shelling. Keep aside.
  2. Heat oil, add in pounded shallots, fenugreek powder, black mustard and fry over low heat till fragrant.
  3. Add chili powder, curry leaves, fry briskly.
  4. Add first extract of coconut milk, stir continuously over slow fire till oil begins to float above. 6 minutes.
  5. Add prawns, turn to high heat, fry briskly till just cooked, takes about 1 - 2 minutes. Dish out the prawns.
  6. Add 2nd extract of coconut milk, and boil till almost dried, add lime juice and salt, sugar.
  7. Add in prawns, cooked for 30 seconds.
sssSSH...Grandma said: All seasonings, for example, salt, pepper, sugar and lime juice should be added last, or before switching off the fire. This retains the original taste of the dish.

 

 

 

 

  

Prawn recipes 1   2   3


 

Savory Prawn Fritters or Croquettes
(Cooking time 1 minutes for each fritter)
Make 10 fritters

 


Savory prawn fritters

Ingredients
  • 500 g prawns with shell
  • 400 g plain flour
  • 50 g corn flour
  • 1 tsp baking powder
  • 3/4 cup water
  • 2 tbsp peanut oil
  • 3 stalks spring onions, chopped
  • 1 cup pumpkin, shredded
  • 1 stalk chives, chopped
  • 1 stalk celery, chopped
  • 3 water chestnuts, chopped finely
  • 2 fresh green chilies, chopped
  • 1 egg, lightly beaten
  • salt and pepper to taste
  • pinch of sugar
  • enough oil for deep frying

Method

  1. Sieve plain flour, corn flour, baking powder, salt, pepper and sugar into a large bowl.
  2. Add water and peanut oil and mix well.
  3. Add beaten egg.
  4. Add spring onions, chives, celery, water chestnuts, green chili and mix well.
  5. Meanwhile, heat oil till slightly simmering.
  6. Use a ladle, scoop out 3/4 ladle-full of the batter, add in 1 prawn.
  7. Put one prawn on top of the ladle.
  8. Carefully immerse the ladle and mixture into the hot oil.
  9. Batter will take about 1 minute to leave the ladle and form a saucer-like 'cake', and float.
  10. Repeat steps 6 - 9.
  11. Dish out each 'cake' when golden brown.
  12. Dish out and place on oil absorbent paper
    in a plate.
  13. Serve hot with chili sauce.

sssSSH...Grandma said: Batter should have a thick and yet flowing constituency, like that of a butter cake. Deep frying should be done over a medium to high heat. Fritters will absorb much oil on low heat.
 

 


 

 


Prawn chili recipes
1   2   3

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Fried flat rice vermicelli

 

Prawn in chili gravy
(prawn sambal)

  

Clay pot medley with
shrimp and sausage

  

Prawn with dried chilies