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  • Prawn Curry Mee

    1 vote
    Prawn Curry Mee
    Prep: 1 hours Cook: 35 min Servings: 2
    by Navaneetham Krishnan
    370 recipes
    >
    An Asian inspired curry mee - fried prawns delivering the crunch and coriander leaves for aroma. .

    Ingredients

    • 1 cup prawn shells/heads
    • 6-8 fresh prawns - de-vein, leave the tail on and pat dry.
    • 1 cup thick coconut milk
    • 1-2 pieces dried tamarind/asam keping (can be replaced with tamarind juice)
    • 1/4 cup oil
    • Salt for taste
    • For the curry paste
    • 1 tbsp chili powder
    • 1 tbsp fish curry powder
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 2 tsp onion paste
    • Mix all together
    • For assembling (as needed)
    • Noodles - blanched to soften
    • Tofu pok or white tofu - cut into pieces
    • Coriander leaves - sliced

    Directions

    1. Simmer prawn shells/heads with 1 liter of water to obtain the stock.
    2. Drain and keep aside.
    3. Season prawns with salt and fry in oil till crispy.
    4. Remove and keep aside.
    5. In the same oil, fry curry paste till aromatic and oil splits.
    6. Pour in stock, add tamarind, season with salt and continue to simmer.
    7. When stock starts to boil, pour coconut milk and add tofu.
    8. Simmer for another 1-2 mins.
    9. Meanwhile assemble noodles with fried prawns and coriander
    10. leaves.
    11. Pour gravy/curry over and serve immediately.

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