Prawns and Leeks
- 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)
- 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.
- In a bowl coat the prawns in the flour.
- In a large, flat non-stick fry pan heat 2 tbsp oil then add spices and cloves
- 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).
- Turn off the heat and empty the leeks in a bowl.
- 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.
- 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.
- 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).
- 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.
- If making saucy style, add in coconut milk and simmer on a low heat for a 3 or so minutes.
- 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.