Name: Fragrant Prawn Curry
Yield: Serves 2-4
Cuisine: China
Ingredients: 2 tablespoons finely chopped garlic; 1 tablespoon Shaoxing rice wine or dry sherry; 1 fresh red or green chilli; 1 teaspoon chilli bean sauce; 1 stalk fresh lemon grass; 2 teaspoons Madras curry paste; 2 teaspoons finely chopped fresh root ginger; 100 g (4 oz) onions, coarsely chopped; 2 tablespoons groundnut oil; 2 tablespoons water; ½ teaspoon salt; 450 g (1 lb) raw prawns; ¼ teaspoon freshly ground black pepper; 1 teaspoon sugar; Fresh sprigs of coriander; 2 teaspoons light soy sauce

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

This is a delightful stir-fry dish. I enjoyed it for the first time in Singapore some time ago. The aromatic lemon grass gives it a unique fragrance. Prawns have a distinct but delicate taste and the clean, mildly citrus touch of the lemon grass is a perfect counterpart. The quick cooking style of the wok ensures that the two main ingredients are at their best.

Use fresh lemon grass whenever possible – in a dish like this it is worth a detour to obtain it. If your search is fruitles