Prawns In Creamy Coconut Sauce Recipe

About this recipe

A flavorful pescatarian dinner featuring tender prawns simmered in a rich coconut sauce, complemented by fresh vegetables and served with rice noodles.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 ml Klf Coconad Coconut Milk
• 200 ml Pantai Fish Sauce
• 200 g Cherry Tomatoes
• 1 Bunch Spring Onion (Hasiru Eerulli)
• 100 g Kale Leaf
• 300 g Ishimaru Sanuki Udon Noodles
• 10 pcs Prawns
• 1 ltr Organic Tattva Peanut Oil Bottle
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Heat 1 tbsp peanut oil in a wok or large frying pan over high heat. Add 1 finely chopped onion, 2 tsp minced garlic, and 2 tsp mild chili powder. Cook for 1-2 minutes until fragrant.
2. 2. Add 24 king prawns to the wok and stir-fry for 2-3 minutes until they turn pink. Remove the prawns from the wok and set aside, covering to keep warm.
3. 3. Pour 1 can (400 ml) coconut milk into the wok along with 2 tsp fish sauce and 1 tbsp soy sauce. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until the sauce thickens slightly.
4. 4. Return the prawns to the wok and add 1/2 lb halved cherry tomatoes, 2 oz kale, and toss everything together for 1-2 minutes until the vegetables are just wilted.
5. 5. Garnish with 2 finely sliced spring onions and serve the dish hot with 200 g cooked udon noodles.