PRAWNS WITH DRIED CHILLIES AND CASHEW NUTS
This delicious recipe i found from our local newspaper and it is by a renowned chinese chef, Amy Beh here in malaysia. This slightly spicy dish is best served with rice.
Provided by syltel
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Lightly season prawns with salt and pepper. Add cornflour and toss well together to combine. Set aside.
- Place wok over medium low heat and pour in oil. Add in raw cashew nut and slowly heat the oil ( cashewnuts will be fried at the same time the oil is being heated up) Fry cashewnuts till it turns lightly golden and dish out before it begins to turn dark brown. Drain from oil and set aside.
- heat the same oil in the wok until hot and deep fry the prawns for 2-3 minutes. Remove and set aside.
- Put 2 tbsp oil in a clean wok and fry ginger and garlic until fragrant.Add onions and dried chillies. Fry for a minute. Pour in the sauce ingredients and bring to a boil.
- Add in the prefried prawns to the wok.Mix briskly. Thicken sauce with the cornflour mixture and toss in the cashewnuts. Dish out and serve hot with rice.
Nutrition Facts : Calories 201.6, Fat 8.4, SaturatedFat 1.5, Cholesterol 157.5, Sodium 1058.5, Carbohydrate 12.4, Fiber 1.4, Sugar 3.4, Protein 19.6
AROMATIC PRAWN & CASHEW CURRY
Garam masala provides the base spice for this creamy fish curry with nuts, green chilli and a tomato yogurt sauce
Provided by Cassie Best
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 15
Steps:
- Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
- Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
- Add the blended cashews, the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the coriander leaves and the remaining cashew nuts, and serve with rice and naan bread.
Nutrition Facts : Calories 507 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
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