500g medium-sized raw prawns
1 tbsp oil
2 tbsp red curry paste
2 tbsp tamarind concentrate
2 tsp ground turmeric
1 tsp chopped red chillies, optional
4 kaffir lime leaves, shredded
2 tbsp fish sauce
2 tbsp lime juice
2 tsp soft brown sugar
¼ cup (7g) fresh coriander leaves
Method:
- Remove the prawn heads and set aside. Peel and devein the prawns, keeping the tails intact and reserving the shells.
- Heat the oil in a large wok or pan. Add the prawn shells and heads and cook for 10 minutes over medium heat, tossing frequently, until the shells and heads are deep orange.
- Increase the heat and gradually add 1 cup (250ml) of water and the curry paste to the wok. Boil for 5 minutes, or until reduced slightly. Add 1.75 litres of water, simmer for 20 minutes, then strain, reserving the stock. Discard the heads and shells and return the stock to the wok.Add the tamarind concentrate, turmeric, red chilli and lime leaves to the wok. Bring the mixture to the boil and cook for 2 minutes.
- Add the prawns and cook for 5 minutes, or until the prawns turn pink. Stir in the fish sauce, lime juice and sugar. Pour into bowls and sprinkle with the coriander just before serving.
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