David and Betty - Tomato Prawn Curry
Prep time: 45 mins Cook time: 45 mins Serves: 4
3 lemongrass stalks, white part only
3 onions, coarsely chopped
3 garlic cloves
60ml sunflower oil
2 pandan leaves, tied together in a knot
2 tbs fish curry powder
4 roma tomatoes, seeded, cut into 1cm pieces
270ml can coconut milk
250ml coconut water
1kg raw tiger prawns, peeled, deveined, tails intact, heads reserved
2 tsp sea salt
1 tsp sugar
1 tsp soy sauce
1 tsp fish sauce
2 tsp lime juice
Vegetable oil, to deep-fry
1 tsp ground black pepper
1 tsp fish curry powder
Coriander, sliced chilli and lime wedges, to garnishLemongrass Jasmine Streamed Rice
2 lemongrass stalks, white part only, bruised, chopped into 6cm pieces
4 kaffir lime leaves, torn
4cm-piece ginger, coarsely chopped
300g jasmine rice
- Process lemongrass, ginger, onion and garlic in a food processor until a paste forms.
- Preheat a large frying pan or wok over medium heat. Add sunflower oil. Once smoking, add lemongrass paste, pandan leaves and prawn heads and sauté for 3-5 minutes or until fragrant and caramelised.
- Blend curry powder with 2-3 tbs of water to make a paste. Add to pan or wok and cook, stirring, for 3-4 minutes or until fragrant. Add tomatoes and fry for 3-5 minutes, then pour in coconut milk and coconut water and simmer for 2 minutes. Using tongs, remove and discard prawn heads.
- Add prawns, half the salt, sugar, soy sauce and fish sauce and cook, stirring occasionally, for 5-6 minutes or until prawns are almost cooked. Remove from heat. Season with lime juice, cover and leave for 5 minutes to finish cooking.
- To make rice, place 1.5L (6 cups) water in a large saucepan. Add lemongrass, kaffir lime leaves and ginger and bring to the boil. Add rice and cook for 13-15 minutes or until tender. Drain and discard aromatics.
- Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Combine flour, pepper, curry powder and remaining salt in a bowl. Add reserved prawn heads and toss well to coat.
- Working in batches, drop prawn heads into the oil and fry, turning halfway, for 4-5 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
- Divide rice among serving bowls and spoon over curry. Top with prawn heads, coriander and chilli. Serve with lime wedges to the side.