Ingredients
- For the Vietnamese prawn curry
- 1 kg uncooked king prawns (or 500 g scampi, peeled and deveined)
- 1 tbs vegetable oil
- 4 large (360 g) ripe Roma tomatoes, chopped
- 250 ml fish stock
- 300 g mixed Asian mushrooms (such as shiitake, enoki and oyster), halved if large
- 225 g canned bamboo shoot slices, drained
- Mint and steamed jasmine rice, to serve
- 1 lime, quartered
- For the curry paste
- 4 cm fresh ginger (piece), peeled, chopped
- 4 garlic cloves, peeled
- ½ medium (85 g) red onion, chopped
- 1 tbsp salt
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- ½ cup coarsely chopped fresh lemon grass
- 1 tsp dried chilli flakes
Instructions
The curry paste
Place all the ingredients in a blender and blend to a rough paste.
The Vietnamese prawn curry
- Shell and devein the prawns, leaving the tails intact. Heat the oil in a deep frying pan over a high heat. Cook the prawns, in batches, until browned on both sides; remove from pan.Â
- Reduce the heat to medium and add the curry paste to the pan. Cook, stirring, for a few minutes or until it darkens.
- Add the tomatoes and fish stock, stir, and let it cook for 10 minutes. Add the mushrooms and cook for another few minutes before returning the prawns to the pan with the bamboo shoots. Simmer, uncovered,
for 2 minutes or until the prawns are cooked through. Season to taste. - Serve with mint, a drizzle of lime and steamed jasmine rice.
