Choo Chee Gkung Shel Gkap Hed
curry prawns with mushroom in coconut milk

500 gr tiger prawns
250 gr straw mushrooms
250 ml santen asli (thick coconut milk)
3 tbsp fishsauce (nam pla)
3 tsp palmsugar
10 jeruk purut / kaffir lime leaves)
4 tbsp water
2 tsp salt
1 tbsp oil

ingredients choo chee curry paste:
2 red lomboks
9 dries chilies
13 cloves garlic
6 shallots
2 tsp shrimp paste

3 spigs coriander

Peal the prawns, clean and de-vined them. Mix the prawns with the salt and the water and let it stand for 15 minutes. Then rinse and drain. Slice the jeruk purut leaves very thin. Heat in a wok the oil and fry the mushrooms util they are coloured and soft. Pound or grind the ingredients for the paste into a smooth mixture.
Heat in a wok the santen and mix in the paste, the fishsauce and the palmsugar and let it sofly cook. Heat a wok and fry the prawns until done. Add the prawns and the mushrooms in the wok with the santen and let it cook softly for 2 minutes. Add the jeruk purut and garnish it with the coriander leaves.

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