Curry Prawns Kapitan Recipe(Captain’s Prawn Curry Recipe) |
Ingredients: Serves 6 |
500 ml cooking oil 500 g king prawns (jumbo shrimps), feelers trimmed 1 onion, peeled and coarsely chopped 300 ml coconut milk, extracted from 250 g grated coconut and 300 ml water 1½ teaspoons salt 1 tablespoon sugar 2½ tablespoons calamansi juice 1 sprig mint leaves Finely ground paste: 4 dried chilies, soaked in water and drained 8 red chilies 3 cloves garlic, peeled 3 candlenuts 3.5 cm fresh turmeric, peeled 2.5 cm galangal, peeled 2 stalks lemon grass, sliced 1 teaspoon crushed dried shrimp paste (belachan) |
Method: Heat the cooking oil in a wok until hot. Add the prawns and dry for 30 seconds. Drain and set aside. Leave 7 tablespoons oil in the wok. Sauté onion for a few minutes and add finely ground paste. Fry until aromatic. Return the prawns (shrimps) to the wok. Stir in coconut milk and bring to a boil. Simmer for 2-3 minutes. Season with salt and sugar. Remove from the heat and add calamansi juice. Garnish with mint leaves and serve. |
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