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Prawns and Leeks

Ingredients

  • 1 large leek diced
  • 1 tsp maldive fish
    (and/or pinch of other spices - eg. whole mustard seed, chilli flakes, chilli powder, paprika)
  • 3-4 cloves
  • 4-6 tbsp oil
    (peanut or other)
  • 2 cloves garlic crushed/minced
  • 500g (approx.) peeled prawns
  • 1 tbsp flour
  • salt & pepper
  • 400mL coconut milk
    (Optional, can do with out this if looking for a dry curry to eat with other dishes)

Method

  1. To prepare the leek, cut off the root and then cut lengthwise in half.
    Rinse under water to clean out any soil.
    Then cut lengthwise in half again so you have quarters.
    Starting from the white bottom, cut cross-ways thin strips.
    As you get the green top, discard the outer thick/coarse green leaves.
  2. In a bowl coat the prawns in the flour.
  3. In a large, flat non-stick fry pan heat 2 tbsp oil then add spices and cloves
  4. When the spices are fragrant, add leeks & garlic and cook on medium-low heat for approx. 10 minutes (leeks take longer to soften than onion).
  5. Turn off the heat and empty the leeks in a bowl.
  6. In the same large fry pan heat another 2-4 tbsp oil (enough for a few mm of oil coating base of fry pan) in medium-high heat.
  7. When oil is hot, add the prawns to pan. They should sizzle on adding to oil.
    Make sure they are not overlapping or touching - do them if batches if too much.
  8. After 1-2 minutes individually flip prawns (starting at the prawns added first) - each should be lightly brown & crisp (be careful not to overcook in the inside).
  9. After 1-2 minutes the other side or prawns should be lightly brown.
    Add in the leeks and stir-in/toss in pan.
    Season with salt & pepper.
  10. If making saucy style, add in coconut milk and simmer on a low heat for a 3 or so minutes.

Notes

  • The prawns should be easy to flip in the pan if they are lightly covered in flour, the oil is hot and there is not too much overlap.

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