Malaysian Curried Prawns

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 24 large prawns, peeled & deveined
• 1/2 onion
• 4 garlic cloves, crushed
• 4 tablespoons dry wine (or vermouth)
• 1 tablespoon curry paste
• 1/4 cup tomato, peeled, seeded & chopped (you may use canned but drain them well)
• 2 tablespoons butter (or margarine)
• 1 tablespoon flour
• 1 (400 ml) can coconut milk (or use coconut milk powder and mix just over 1 cup)
• 1/2 teaspoon ketchup

Recipe

• 1 melt 1 tbsp butter in a saucepan.
• 2 add onion and sauté until transparent.
• 3 add garlic and sauté for 1-2 minutes.
• 4 add flour and stir until fully incorporated, add ketchup, stir.
• 5 add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
• 6 add wine and curry paste and tomatoes.
• 7 stir and simmer 10-15 minutes.
• 8 while the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
• 9 add sauce and serve at once over rice or noodles.