Monday, February 15, 2016

Recipe: Stir Fried Prawns with Garlic, Curry Leaf and Chilli

Prawns are a must-have ingredient during Chinese New Year, as prawns symbolise happiness and good fortune, as the sound of the Chinese word "har 虾" sounds like laughter "ha ha ha". On the 4th and 6th Day of CNY this year, we served stir fried prawns with garlic, curry leaf and cili padi. 

For this dish, we used a whole bulb of garlic - the crispy, golden garlic gives this prawn dish a lovely fragrance. Adding some cili padi will give this dish a subtle spicinesss. We also like adding curry leaves, as this herb goes really well with prawns. 

Stir fried prawns with garlic, curry leaf and chilli

Served the prawns with leftover braised pork knuckle with sea cucumber, as well as a stir fried mixed vegetable dish. 

It is auspicious to have prawns at the dinner table during CNY


Stir fried prawns with garlic, curry leaf and chilli
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 5-6

Ingredients
30 large king prawns, body shelled with heads and tail intact
2-3 tbsp cooking oil
1 garlic bulb, finely chopped
6 cili padi
1 red chilli
8-10 curry leaves
A  pinch of white pepper powder
1 tsp chicken stock granules
Salt, to taste



1. In a wok, heat oil over medium high heat, and then add the garlic, curry leaf and cili padi. Stir fry for about 1 1/2 - 2 minutes, until the garlic is fragrant and golden.

2. Add the prawns, and cook for 2-3 minutes, until cooked through. Season with chicken stock granules, white pepper powder and salt. Add the red chillies and cook for a further minute. Serve immediately.

Note: If using prawns which have not been shelled yet, cook for a further minute.






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I am submitting this to the "Cook & Celebrate: CNY 2016" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Chinese New Year recipes from 15 January 2016 to 22 February 2016.

Your post must be a current post i.e. posted between 15 Jan to 22 Feb 2016 - please do not link older posts. Please mention our "Cook & Celebrate: CNY 2016" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of GoodyFoodies.

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2 comments:

  1. Coincidentally, I did cook something like this the other day, with tuak added - our Sarawak ethnic rice wine. I spy with my little eye...pork knuckles!!!! I want! I want!!! :D

    ReplyDelete
  2. Hi Yen,

    I love cooking with curry leaves too... but not so for the prawns because I'm allergy to them :p

    Nevertheless, I have to say that you have cooked this dish so perfectly!

    Zoe

    ReplyDelete

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