Malaysian Curried Prawns

The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 24  large  prawns, peeled & deveined
• 1⁄2 onion
• 4  garlic cloves, crushed
• 4  tablespoons dry white wine (or vermouth)
• 1  tablespoon curry paste
• 1⁄4 cup tomatoes, 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

Directions

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.