Almost five years ago now, I posted a recipe for a Prawn Curry that was my take on a dish I first ate as a small child. That dish, mostly Indian in character, incorporated Belacan to enhance the rich prawn flavour and used tomato to make a thick sauce. Today, I am using some lovely giant prawns to make something similar, except that I am using Filipino Bagoong instead of the fermented dried shrimp paste, and producing a result that is less a ‘curry’ than a spicy, stir-fried dish… [
- 6 giant Prawns;
- 1 cup Onion, thinly sliced into half-rings;
- 1 large Jalapeño, finely chopped;
- 1 – 2 Tbsp. Bagoong;
- 3 Tbsp. Sriracha Sauce or plain chilli paste;
- ¼ cup Rice Wine or Sherry;
- 1 tsp. Turmeric;
- 1 pinch White Pepper;
- 1 level Tbsp. Coriander Seed;
- 1/3 tsp. Cumin Seed;
- 1/3 tsp. Yellow Mustard Seed;
- 1/8 tsp. Cardamom Seeds;
Peel your prawns and then toss them with the turmeric and white pepper, then set aside for now.
Next, quickly toast the remaining dry spices in a pan then grind in a mortar.
When you are ready to cook, add a good glug of oil to a pan over moderate heat and quickly fry the prawns until just golden (they should still be a little raw in the center). Remove them to a bowl for the moment.
Next, add the onions to the pan, along with a little more oil if necessary, and cook until the shreds are translucent. Add in the spice blend and fry until the aroma rises.
Add in the Bagoong, chilli paste or sauce, and the sherry, then let it bubble away until nicely thickened.
Finally, add in the prawns and chopped green chilli and cook for a minute or two longer until the prawns are cooked through. Serve immediately.