serves
2
cook
40 minutes
difficulty
Mid
serves
2
people
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 6 large king prawns, deveined, head and tail intact
- 5 red shallots, chopped
- 3 garlic cloves, chopped
- 4 cm ginger, peeled, chopped
- 3 dried chillies, soaked in hot water for 10 minutes, chopped
- 3 tbsp peanut oil
- 2 tsp turmeric powder
- 1 tbsp chilli paste
- 4 ripe tomatoes, sliced
- sawtooth and Asian coriander, to garnish
Marinade
- pinch of turmeric powder
- pinch of salt
- 2 tsp fish sauce
Marinating time 10 minutes
Instructions
Place the prawns in a bowl. Add the turmeric, salt and fish sauce. Set aside to marinate for 10 minutes.
In a mortar and pestle, pound the shallots, garlic, ginger and chilli to a fine paste.
Heat peanut oil in a wok or saucepan. Add the paste and turmeric powder. Sauté over low heat for 15 minutes until slightly caramelised. Add the chilli paste. Cook for a further 10 minutes.
Add the tomatoes and a dash of water. Cook for 10 minutes or until the sauce thickens.
Add the marinated prawns and cook for 2-3 minutes, turning once.
Garnish with the coriander to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
