Dry Prawn Curry

Name: Dry Prawn Curry
Yield: 10
Ingredients: 1000.0g Tiger Prawns; 20.0g Knorr Pasti Sedap (All In One Seasoning) 750g; 100.0g Red Onion; 30.0g Garlic; 50.0g Chilli Paste; 60.0g Corn Oil; 5.0g Curry Leaf; 30.0g Fish Curry Powder; 40.0ml Tamarind Juice; 200.0ml Filtered Water; 15.0g Sugar; 5.0g Salt; 30.0g Oyster sauce; 20.0g Knorr Chilli Sauce 3.3kg; 15.0g Knorr Pasti Sedap (All In One Seasoning) 750g; 100.0g Tomato (Cube); 200.0g Lady's Fingers

Winning recipe from Nur Fakhira Mohd Rosli (Champion of Raja Kuah Knorr 2017)

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Marination

Tiger Prawns 1000.0 g
Knorr Pasti Sedap (All In One Seasoning) 750g 20.0 g

Blended Paste

Red Onion 100.0 g
Garlic 30.0 g
Chilli Paste 50.0 g
Corn Oil 60.0 g
Curry Leaf 5.0 g

Aromatic & Seasoning

Fish Curry Powder 30.0 g
Tamarind Juice 40.0 ml
Filtered Water 200.0 ml
Sugar 15.0 g
Salt 5.0 g
Oyster sauce 30.0 g
Knorr Chilli Sauce 3.3kg 20.0 g
Knorr Pasti Sedap (All In One Seasoning) 750g 15.0 g

Garnishing

Tomato (Cube) 100.0 g
Lady's Fingers 200.0 g

Malay

Main Course

Shellfish & Seafood

Winning recipe from Nur Fakhira Mohd Rosli (Champion of Raja Kuah Knorr 2017)

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Preparation

Marination
- Marinade prawn with Knorr Pasti Sedap.
- Deep fry to par cook.
- Set aside.
Blended Paste
- Blend red onion, garlic, and chili paste.
- Heat up oil.
- Sautee curry leaf with blended paste.
Aromatic & Seasoning
- Add in fish curry powder, water and tamarind juice into the saute blended paste.
- Seasoned with oyster sauce, Knorr Chilli Sauce and Knorr Pasti Sedap.
Garnishing
- Add in cooked prawn, stir-well to coating with curry.
- Garnish with tomato and lady fingers.