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

Ingredients
Dry Prawn Curry
Calculate Dish Cost
Marination
Blended Paste
Aromatic & Seasoning
Garnishing
Marination
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Tiger Prawns 1000.0 g
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Knorr Pasti Sedap (All In One Seasoning) 750g 20.0 g
Blended Paste
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Red Onion 100.0 g
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Garlic 30.0 g
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Chilli Paste 50.0 g
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Corn Oil 60.0 g
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Curry Leaf 5.0 g
Aromatic & Seasoning
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Fish Curry Powder 30.0 g
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Tamarind Juice 40.0 ml
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Filtered Water 200.0 ml
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Sugar 15.0 g
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Salt 5.0 g
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Oyster sauce 30.0 g
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Knorr Chilli Sauce 3.3kg 20.0 g
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Knorr Pasti Sedap (All In One Seasoning) 750g 15.0 g
Garnishing
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Tomato (Cube) 100.0 g
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Lady's Fingers 200.0 g
Preparation
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Marination
- Marinade prawn with Knorr Pasti Sedap.
- Deep fry to par cook.
- Set aside.
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Blended Paste
- Blend red onion, garlic, and chili paste.
- Heat up oil.
- Sautee curry leaf with blended paste.
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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.
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Garnishing
- Add in cooked prawn, stir-well to coating with curry.
- Garnish with tomato and lady fingers.