14 CRISPY TIGER PRAWNS WITH DRY RED CURRY AND PINEAP­PLES

Simply Her (Singapore) - - Home & Food Recipes - By Haresh Samb­nani

IN­GRE­DI­ENTS 1 cup co­conut milk 2 tbsp Thai red curry paste 4 cups chicken stock 2 tbsp fish sauce 1 tbsp brown sugar 1 cup fresh or canned pineap­ple chunks, drained

cup coarsely chopped fresh basil 8 prawns, shelled 1 cup corn­flour Veg­etable oil, for deep-fry­ing prawns DI­REC­TIONS 1 Cook cup co­conut milk in a large pan over medium-high heat for 3min, stir­ring con­stantly, un­til thick and re­duced by half. 2 Stir in the curry paste and cook for an­other 2min to make a smooth sauce. 3 Whisk in the re­main­ing co­conut milk and add the chicken stock, fish sauce, brown sugar and pineap­ples. Bring to a gen­tle boil. Turn off the heat and stir in the basil. 4 Coat the prawns gen­er­ously with corn­flour and deep-fry. Drain and trans­fer to a plate and top with the red curry sauce.

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