Hot And Sour Prawn Curry
You can spice this up b y adding more chillies
Makes enough for: 2 people
Ingredients
for the prawns:
- 16 Queen prawns, shelled and deveined, leaving head and tail on
- 5 mls coarse salt
- 2.5 mls ground turmeric
- 1.25 mls cayenne pepper
for the sauce:
- water for boiling and water for cooling
- 240 g ripe rosa tomatoes
- 22.5 mls boiling water
- 5 g tamarind
- 22.5 mls canola oil
- 1 red onion, peeled and diced
- 2 cloves garlic, peeled and thinly sliced
- 5 g ginger, peeled and finely chopped
- 1 Jalapeño chilli, cut in half, seeded and thinly sliced
- 2.5 mls ground coriander
- salt to season
for the curry:
- 45 mls canola oil
Method
for the prawns:
- Place the prawns into a bowl, add the salt, turmeric and cayenne pepper and rub the spices in
- Set aside to marinate while you make the sauce
for the sauce:
- Bring a large pot of of water to the boil
- Cut a small cross into the bottom of each tomato, place into the boiling water and blanche until you can see the skin around the cross opening
- Remove from the boiling water, and place into a bowl of cold water to stop the cooking process
- When cool enough to handle, skin the tomatoes, chip them and set aside
- Take 22.5mls of the boiling water and place into a small bowl
- Add the tamarind and set aside
- Place the oil into a large frying pan and heat over a medium to high temperature
- Add the onions and sauté until soft
- Add the garlic, ginger and chilli and cook until fragrant
- Add the ground coriander and cook until fragrant
- Add the tomatoes, tamarind water and tamarind and stir to combine
- Add salt to season, reduce the temperature, cook for 5 minutes then set aside
for the curry:
- Heat the oil in a large frying pan over a high temperature
- Cook the prawns in batches, for a minute a side, until they are all par cooked
- Place the sauce back onto the heat and increase the temperature
- Add the prawns and stir the sauce until the prawns are completely cooked
- Serve straight away