400 g shelled green prawn,
leave tails intact 200 mL light coconut cream
80 mL peanut oil
2 teaspoons lemon juice
2 shallots, chopped finely
2 teaspoons curry powder
1 clove of fresh garlic, chopped finely
1 small fresh red chilli seeds removed & chopped finely 2 teaspoons fresh ginger,
chopped finely
- Method Combine garlic, ginger, chilli, curry powder, lemon juice and coconut cream in a bowl. Place wok in wok ring and preheat on high for 3 minutes. Heat oil in wok. Saut� onion until it appears transparent. Add prawns and curry mixture to wok. Reduce heat to low. Cook gently stirring all the time, until prawns are heated through. (Cooked prawns should be a pinkish colour) Remove curry from heat. Serve immediately.
- Serve with boiled jasmine rice and pappadums
