Cambodian Dry Prawn Curry






Cambodian Dry Prawn Curry

Recipe only

This is a simple, yet flavorsome dish that uses lemongrass, galangal and coriander. Buy the best uncooked medium prawns you can find. In Phnom Penh the local markets have a huge fresh seafood section and the produce is always fresh daily. My choose is central market for seafood and meats. I may not look as nice as an air-conditioned supermarket, but the choose and quality is excellent.


INGREDIENTS

5 dried long red chilies
1.5 kg uncooked medium prawns
2 tablespoons coarsely chopped fresh galangal
10 cm stick fresh lemongrass, chopped coarsely
2 tablespoons coarsely chopped coriander root and stem mixture
2 garlic cloves, crushed
1 teaspoon shrimp paste
2 tablespoons vegetable oil
8 fresh kaffir lime leaves, torn
2 tablespoons water
1 tablespoon fish sauce
1 teaspoon caster sugar
1 medium green apple, unpeeled, cut into matchsticks
2 Asian shallots, sliced thinly
1/2 cup firmly packed fresh coriander leaves
2 fresh long red chilies, sliced thinly


METHOD

1. Place dried chilies in a small bowl of boiling water and soak for 20 minutes, drain and dry.

2. Shell and devein the prawns, leaving the tails intact.

3. Blend or process soaked chilies, galangal, lemongrass, coriander mixture, garlic, paste, half of the oil and half of the lime leaf until the mixture forms a paste.

4. Transfer curry paste mixture to a large bowl, add prawns; mix well.

5. Heat remaining oil in a wok, stir-fry prawn mixture with the remaining lime leaf until prawns have changed color. Add the water, sauce and sugar; stir-fry for 1 minute. Remove from the heat, toss the apple, Asian shallot, coriander leaves and fresh chili into the pan.

6. Serve hot with steamed jasmine rice.





Location: South East Asia

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