Coconut Ginger Prawns with Lemongrass Curry

Name: Coconut Ginger Prawns with Lemongrass Curry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: Singaporean
Ingredients: 1 cup (250 ml) water; 5 kaffir lime leaves; 1 cup (250 ml) thick coconut milk or ½ cup (125 ml) coconut cream mixed with ½ cup (125 ml) water; 10 cloves garlic, peeled; 15 shallots, peeled; 3 stalks lemongrass, thick bottom third only, outer layers removed, inner part bruised; 2 tablespoons oil; 8 red finger-length chillies, deseeded and sliced; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 8 cm (3 in) fresh ginger, peeled and sliced; 5 cm (2 in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric; 2½ cm (1 in) fresh ginger, peeled and sliced into very thin shreds; 1 kg (2 lbs) large fresh prawns

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
50 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Ingredients

1 kg (2 lbs) large fresh prawns
2½ cm (1

Asia
Singapore
Fish course
Pescatarian
Gluten-free
South East Asia
Street Food

Method

Remove the heads and shells from the prawns. Gently devein the prawns and set aside. Reserve the prawn heads and shells to make the Sauce.
To prepare the Sauce, grind the turmeric, ginger, chillies, shallots and garlic in a mortar or blender until fine, adding a little oil if necessary to keep the blades turning.
Heat the oil in a wok and stir-fry the