Curry Prawns Kapitan Recipe

Curry Prawns Kapitan Recipe

(Captain’s Prawn Curry Recipe)

500 ml cooking oil

500 g king prawns (jumbo shrimps), feelers trimmed

1 onion, peeled and coarsely chopped

300 ml coconut milk, extracted from 250 g grated coconut and 300 ml water

1½ teaspoons salt

1 tablespoon sugar

2½ tablespoons calamansi juice

1 sprig mint leaves

Finely ground paste:

4 dried chilies, soaked in water and drained

8 red chilies

3 cloves garlic, peeled

3 candlenuts

3.5 cm fresh turmeric, peeled

2.5 cm galangal, peeled

2 stalks lemon grass, sliced

1 teaspoon crushed dried shrimp paste (belachan)

Method:

Heat the cooking oil in a wok until hot.  Add the prawns and dry for 30 seconds.  Drain and set aside.  Leave 7 tablespoons oil in the wok.  Sauté onion for a few minutes and add finely ground paste.  Fry until aromatic.  Return the prawns (shrimps) to the wok.  Stir in coconut milk and bring to a boil.  Simmer for 2-3 minutes.  Season with salt and sugar.  Remove from the heat and add calamansi juice.  Garnish with mint leaves and serve.