Udang Masak Kari - fried shrimp in light curry sauce

fried shrimp in light curry sauce

ingredients:

300g prawns / tiger prawns

5 shallots

5 cloves garlic

2 red chilies

2 stalks lemongrass

1 tsp ketumbar

400 ml santen cair

50 g mushrooms

1 tsp curry powder

1/2 tsp salt

1/2 tsp palm sugar

1/2 tspn pepper

1 tbsp fish sauce

1 spring onion

3 tbsp oilie

 

preparation:

Clean the prawns. Cut the shallots, garlic, chilies and mushrooms into thin slices. Cut the spring onion into small pieces.

Heat in a pan the oil and fry the shallots, garlic, chilies, lemongrass and the ketumbar for 3 minutes. Add the prawns and cook for 3 minutes. Then add the mushrooms, curry powder, salt, palm sugar, pepper and the fish sauce and mix well. Add the santen and bring to a boil. Spoon in the onions and cook gently until the sauce has thickened