Prawn Curry
by Chef Rose Bud
INGREDIENTS:
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams prawns
Ajinomoto Umami Super Seasoning
Hot Rice
INSTRUCTIONS:
1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and ginger. Add Ajinonmoto Umami Super Seasoning.
2. Blend in the milk and then the coconut milk, gradually. Cook, covered, until the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.
3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.
4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.
5. Serve with hot rice sprinkled with green onions as garnish.
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