* Exported from MasterCook *

SRI LANKAN PRAWN CURRY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Asian
Seafood Shellfish Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
750 g raw prawns -- 1 1/2lb shrimp not c
1 med onion -- chopped finely
2 cloves garlic -- chopped finely
2 tsp grated ginger root
1 sm stick cinnamon
1/2 tsp cumin seed
1 tsp curry paste -- or 4 curry leaves
2 strips lemon rind -- or lemon grass stem
pandan leaf 1 strip
1/2 tsp ground turmeric
1 tsp chili powder
2 tsp paprika
salt -- to taste
1 cup canned coconut milk
1 tbsp lime juice -- or lemon juice

Wash prawns and remove heads, but leave rest of shells intact. Make a small incision in each prawn just above tail segment and snip dark vein. From just below the head find other end of vein and carefully draw out whole length. Wash prawns, leaving entire shell on. Dry on paper towels.
Put all ingredients, except prawns and lime juice, into a saucepan. Stir in 1 cup water and bring slowly to simmering point. Simmer, uncovered, 10 minutes. Add prawns and lime juice and stir. Simmer a further 10 minutes. Add more salt and lime juice if necessary.

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












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Per Serving (excluding unknown items): 233 Calories; 12g Fat (44.2% calories from fat); 26g Protein; 7g Carbohydrate; 2g Dietary Fiber; 231mg Cholesterol; 307mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 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 0 0 0