RCI-SP.005.0142.001
Utilan Green Curry Prawns
Utilan Green Curry Prawns from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- jalapeno chiles (red and green) charred on open flame2 unit
- "seasoning" peppers charred4 unit
- sized capsicum (bell) peppers2 mediumcharred
- pan roasted garlic2 cloves
- ½ tsp
- – 10 black peppercorns8 unit
- – 8 coriander seeds6 unit
- 1 tbsp
- three root sections of cilantro plant1 unit
- knuckle of ginger1 unit
- pulp of one large ripe mango1 unit
- ¼ cup
- 1 tbsp
- 1 unit
- 1 unit
Method
1
Toast cumin seeds, black peppercorns, and coriander seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then grind to a fine powder using a mortar and pestle.
2
Char the jalapeño chiles, seasoning peppers, and bell peppers directly over an open flame or under a hot broiler until blackened on all sides, then place in a covered bowl to steam for 5 minutes.
3
Peel the charred peppers under cool running water, removing the skin and seeds, then slice into large pieces.
4
Combine the peeled charred peppers, pan-roasted garlic cloves, cilantro root sections, ginger knuckle (peeled and chopped), mango pulp, ground spice mixture, oregano, soy sauce, and lime peel in a blender until smooth and paste-like.
5
Heat the oil in a large deep skillet or wok over medium-high heat until shimmering.
6
Add the curry paste to the hot oil and fry for 3-4 minutes, stirring constantly, until the raw garlic aroma mellows and the paste darkens slightly.
4 minutes
7
Add the prawns to the paste and stir well to coat each one evenly with the curry mixture.
8
Cook the prawns for 8-10 minutes, stirring occasionally, until they turn pink and opaque throughout, adjusting seasoning with salt to taste.
10 minutes
9
Serve the green curry prawns hot, spooning the aromatic curry sauce over the prawns.