Thursday, July 16, 2009

Paprik Style Fried Prawn Recipe

This is one of my favourite dishes whenever I eat at Malay stalls. I think paprik style of cooking originated from Thai. Chicken, beef, sotong (squid), prawn or even fish meat can be cooked using paprik style. Kaffir lime leaves additional flavour to the spicy and sweet paprik gravy. I tried to guess what they actually put inside the paprik dish and came out with this recipe.

Ingredients
Prawns, 200 gms, cleaned
Onions, 1 pc, cut into slices
Lemongrass (serai), 2 pcs
Kaffir lime leaves, 5 pcs
Chili paste, 3 table spoon (use bird eye chili if you want this dish to be spicier)
Vegetable oil, 2 table spoons
Long beans, 3 pcs, cut into 1 inch length
Cabbage, 3 leaves, cut into small pieces
Salt to taste
Sugar to taste
Nampla (Thai Fish Sauce), 1 teaspoon

Heat up wok and put in the vegetable oil. Add onions, lemongrass, chilli paste, nampla and kaffir lime leaves. Stir fry until fragrant and then add in the long beans and cabbage. Then put in the prawns, add salt and sugar to taste. Serve with white rice!

2 comments:

Ayie said...

we have a little similar dish back home, miss that!

Pete said...

Ayie : I guess the kaffir lime makes all the dish taste almost the same...becauce the aroma is very strong!

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