Yellow Curry Spicy Prawns


    Yellow Curry Spicy Prawns

    Paired with ArborBrook Guadalupe Vineyard Pinot Gris

    Serves 4 as a meal or 12 for a passed appetizer

    Prawns

    1 pound peeled and deveined prawns

    Chinese five spice powder

    Zest from 1 lime

    Curry Sauce

    1 can coconut milk, 14oz

    1-2 tablespoons hot yellow curry powder

    2 teaspoons fresh minced ginger or 1 teaspoon ginger powder

    Juice from 1 lime

    1 tablespoons smooth peanut butter

    White pepper

    ¼ cup chopped cilantro

    3 scallions sliced thin

    Jasmine rice prepped for four if you are preparing a meal

    If you are serving appetizers 30-40 4-5” wood skewers for serving

     

    Sprinkle the Chinese five spice powder to taste over the peeled and deveined prawns. The spice is rich so you do not need a lot, smell it on the prawns for the aroma to see how much you would like. Mix the prawns with the lime zest and let set in the fridge for 15-30 minutes. 

    While prawns are marinating make the curry sauce in a small sauce pan.  Mix the coconut milk, 1 tablespoon hot yellow curry powder, ginger, lime juice, smooth peanut butter, and couple dashes of white pepper. Bring to a simmer over medium to medium high heat and turn down to low simmer. Taste and see if it has enough heat for you and your group, if not add more hot yellow curry powder.

    Pre heat an indoor grill to high and cook the prawns for just a minute or so till just done and opaque, make sure not to overcook.

    If you are preparing a meal place the cooked rice on large bowls and top with the prawns.  Drizzle the sauce generously over the prawns and top with the fresh cilantro and scallions and serve.

    If you are doing appetizers at this point you can skewer 2 per a stick keeping them towards the pointed end of the skewer to make it easier for your guests, can be prepped earlier in the day and bring to room temperature for serving.  Place the prawn skewers on a platter and top with the cilantro and scallions. Place half of the sauce in a dipping bowl on the platter and reserve the other half for another use.

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