* Exported from MasterCook *

BURMESE PRAWN CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 0-5G Low Carb Regional Asian
Seafood Shellfish Znew


Amount Measure Ingredient -- Preparation Method
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500 g raw prawns -- (1 lb) shrimp not co
1 lg onion -- chopped roughly
4 cl garlic
1 tsp grated ginger root
1/2 tsp ground turmeric
1/4 tsp chili powder
1/4 tsp fennel -- ground
2 tbsp peanut oil
1 tbsp sesame oil -- oriental
salt -- to taste
2 tbsp fresh coriander leaves -- chopped
2 tbsp spring onions -- chopped

Burmese curries have a very special flavour which comes from long, slow cooking of onions, garlic and ginger rather than heavy spicing. In fact relatively few spices in very small amounts are used. The use of sesame oil also contributes a distinctive flavour.
Shell and devein prawns. Place onion, garlic and ginger in a blender and grind to a puree. Mix in turmeric, chili powder and fennel
Heat peanut and sesame oils in a saucepan until very hot. Carefully add pureed ingredients-the oil will sputter violently. Lower heat and stir ingredients into oil. Add salt to taste. Cover pan and simmer for about 15 minutes, lifting lid frequently to stir and scrape base of pan with a wooden spoon. If mixture fries too rapidly, add a little water as necessary and stir well. When ready, onion will be soft and transparent, mixture will have a rich red-brown colour and mellow aroma, and oil will show around edge of mass.
Add prawns and stir well. Sprinkle with fresh coriander leaves, then cover pan and cook for 10 minutes or until prawns are done. Remove from heat and stir in spring onions.

The lime leaves used in this recipe (as in most Thai recipes) are those of the kaffir lime. its intense citrus fragrance is unique. Use Lime or lemon Zest as a substitute rather than dry Kaffir leaves.

Cuisine:
"Asian"
Source:
"Oriental Seafood Asian Cooking Library"












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Per Serving (excluding unknown items): 208 Calories; 11g Fat (49.0% calories from fat); 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 193mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM









Nutr. Assoc. : 26456 0 0 0 0 0 0 0 0 0 0 0