Ingredients
The following ingredients have 4 Servings
- 1 tbs dried shrimp*
- 1/2 cup (100g) jasmine rice
- 2 garlic cloves, roughly chopped
- 2cm piece ginger, peeled
- 1 long red chilli, seeds removed, roughly chopped
- 2 tbs whole black peppercorns
- 1 cup (250ml) chicken stock
- 2 tbs kecap manis (Indonesian sweet soy sauce)*
- 2 tbs oyster sauce
- 2 cups (500ml) sunflower oil
- 800g green prawns, peeled (heads and tails intact), deveined
- 1/4 cup fresh curry leaves*
- 6 spring onions, thinly sliced on an angle
- 50g unsalted butter
- 2 tbs coriander leaves
Instruction
- Soak the dried shrimp in 1/2 cup (125ml) boiling water for 10 minutes.
- Meanwhile, cook the jasmine rice in boiling water according to packet instructions. Drain and keep warm.
- Drain the shrimp, then place in a mortar and pestle with the garlic, ginger, red chilli and whole black peppercorns. Pound until you have a smooth paste, then set aside.
- Combine the chicken stock, kecap manis and oyster sauce in a small bowl, then set aside.
- Heat the sunflower oil in a wok over medium-high heat. In 3 batches, add the prawns to the wok, being careful as the oil may spit. Cook the prawns, carefully turning once or twice, for 3 minutes or until they turn orange in colour. Remove with a slotted spoon and drain on paper towel, adding the curry leaves for the final few seconds of the last batch.
- Drain all but 2-3 tablespoons oil from the wok. Add the shrimp paste and half the spring onions to the wok, then cook, stirring, for 1-2 minutes until fragrant. Stir in the stock mixture, bring to the boil, then whisk in butter.
- Reduce heat to medium, then return the prawns and curry leaves to the wok and toss to combine. Cook, stirring, for 1-2 minutes until heated through.
- Divide the rice and prawns among plates, garnish with coriander leaves and remaining spring onion, then serve.
