Coconut Ginger Prawns with Lemongrass Curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About


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


  1. 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.
  2. 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.
  3. Heat the oil in a wok and stir-fry the