Dive into a burst of flavors with the Gulfscoop Food Show’s latest recipe: Spicy Wild Prawn Curry. This dish combines lemongrass, curry leaves, and lily bulbs to create a unique and tantalizing experience.
Ingredients:
- 300 grams wild sea prawns
- 25 grams lemongrass
- 7 green chilies
- 30 grams lily bulbs
- 10 grams almond flakes
- 5 grams coriander cress
- 10 grams curry powder (store-bought)
- 20 grams powdered brown sugar
- 10 grams all-purpose flour
- 1 egg white
- 50 ml double cream milk
- 75 grams fresh cream
- 50 grams butter
- 100 grams curry leaves
- 20 ml potato starch
- Salt to taste
- Rice for serving (optional)
Method:
- Prepare the Lemongrass and Chilli Mixture: Chop the lemongrass and green chilies, then blend them with curry leaves, cream, and melted butter. Set this mixture aside.
- Devein and Clean the Prawns: Make a small incision along the back of each prawn to remove the dark vein. Wash the prawns with sugar and all-purpose flour, then pat them dry.
- Season the Prawns: Mix prawns with egg white, salt, and potato starch in a bowl.
- Cook the Curry Base: Heat oil in a pan over medium-high heat. Add curry powder and brown sugar, then sauté. Incorporate the lemongrass-curry leaves puree, mix well, and bring to a boil. Set this base aside.
- Fry the Prawns: Heat oil in a separate pan and fry the prawns for 2 minutes. Remove the prawns and add water to the pan. Cook the prawns and lily bulbs together for 3 minutes, strain, and set aside.
- Sauté Prawns and Lily Bulbs: Add a pinch of salt to a pan and sauté the prawns and lily bulbs over high heat for 1 minute. Set this mixture aside.
- Assemble the Dish: Pour the lemongrass curry into a serving bowl, top with the sautéed prawns and lily bulbs, and garnish with almond flakes and coriander cress.
Tips:
- Properly devein the prawns to ensure a clean and fresh taste.
- Thoroughly wash the prawns with sugar and flour to remove impurities.
- When sautéing curry powder and brown sugar, stir continuously to prevent burning.
- Cook prawns and lily bulbs briefly over high heat to avoid a rubbery texture.
