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PRAWN CURRY KAPITAN
A: Ingredient
- 500 g fresh Prawns
- 2 stalk crush lemongrass
- 2 cm crush galangal
- 3 tamarind peels or paste
B: Ingredient coconut milk
- 150 ml coconut milk
- 200 ml water ( + & - )
C: Ingredient Pound
- 20 soak dried chili or use - 3 tbsp chili boh
- 10 shallots
- 6 cloves garlic
- 2 cm crush galangal
- 1 sliced lemongrass
D: Seasoning
- 1 tbsp chicken granules powder
- 2 tbsp Sugar
- 1 tsp salt
E: Others
- 3-4 tbsp cooking oil
F: Garnishing
- 4 Kaffir leaves
- 5 kaffir leaves add on in gravy
- (You may shred or sliced as per your own preference.)
Direction
Heat up wok add in 3 -4 tbsp cooking oil,Add in pounded paste, crush lemon grass and galangal saute till fragrant.
Add in chili paste and tamarind peels mixed till well combine, to saute till fragrant.
Stir fried saute till fragrant
Add in a little water
3 tbsp Coconut milk
Add seasoning.
Taste salty and sweetness according to own preference. Sprinkles some kaffir leaves
Add in fresh prawn mixed well allow to simmer until prawns is cook.
Do not over cook prawns.
Stir fried until well combine and cook
Dish and serve hot.
Notes:
- You may add or reduce or adjust below as per your own preference
- 1) Salty and Sweetness
- 2) You may use dried chili or fresh blended chili
- 3) Tamarind peels or paste for sourish your choice
- 4) Coconut can be change to yogurt or ideal milk
- 5) Do not over cook prawns.