Indonesian Style Curry Prawns

By Amy Beh

Ingredients

• 400g fresh water prawns, feelers trimmed
• 4-5 tbsp oil
• 1 kaffir lime leaf, shredded
• 100ml thick coconut milk
• 50ml fresh milk
Spice mix (A)
• 2 stalks lemongrass, smashed
• 2 tbsp dried prawns, soaked and coarsely chopped
• 2 kaffir lime leaves, torn
• 1 stalk curry leaves
Ground spices (B)
• 4 shallots
• 2 cloves garlic
• 3 red chilliles, seeded
• 5 dried chillies, soaked
• ½ tsp turmeric powder
• 2 slices galangal
• 1 tbsp meat curry powder, mixed with enough water into a paste
Seasoning
• 1 tbsp fish sauce
• 1 tsp sugar or to taste
• ½ tsp anchovy stock granules

Method

Heat oil and sauté spice mix (A) until fragrant. Add ground spices (B) and fry until aromatic and oil separates.
Pour in coconut milk and fresh milk, and add the prawns and seasoning. Cover and simmer for 1-2 minutes or until prawns are cooked through and the sauce thickens. Dish out and serve with a sprinkling of shredded kaffir lime leaves.