Name: Brown butter prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Starters & Light meals
Ingredients: Woolworths Freshly Frozen uncooked extra large black tiger prawns, deveined 500 g ,Woolworths salted butter ¼ cup ,Woolworths crushed garlic 1 T ,Woolworths crushed ginger 1 T ,spring onions, roughly chopped 2,lime, zested and juiced 1,papaya, roughly chopped 2,English cucumber, roughly chopped 1,red chili, thinly sliced 2,fresh coriander, roughly chopped 15 g,mint, roughly chopped 15 g, Salt and freshly ground black pepper, to taste

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Prawns and shellfish recipes

Prawns and

Brown butter prawns

15 minutes

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Prawn pad Thai

20 minutes

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Prawn curry

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45 minutes

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1 1⁄2 hours

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10 minutes

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15 minutes

Curry recipes

Coconut prawn curry

25 minutes

Coconut prawn curry

Serves 3 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

For the curry paste:
2 t dried chillies
5 garlic cloves, minced
1 t whole peppercorns
1 T coriander seeds
2 t cumin seeds
½ t tamarind paste
½ t ground turmeric
25 g desiccated coconut
¾ cup coconut milk cup
2 T olive oil
1 T butter
1 red onion, finely diced
1 T grated ginger
20 jumbo prawns, cleaned and deveined
1 t chilli powder
salt, to taste
6 curry leaves
2 medium-sized tomatoes, chopped (or ½ cup canned tomatoes with the juice)
basmati rice, cooked, for serving
poppadoms, for serving
cucumber, peeled and thinly sliced, for serving
green chilli, sliced, for serving
mint, for serving
lime juice, for serving

Method

1. Using a mortar and pestle, combine all the paste ingredients except the coconut milk and grind until fine.

2. Pour the paste into a medium-sized bowl, add the coconut milk, stir to combine, then set aside.

3. Melt the olive oil and butter in a saucepan, then add the onion and sauté for 5–7 minutes over a medium heat until it starts to brown. Add the ginger and cook until fragrant.

4. Toss in the curry paste, allow to come to a gentle simmer, then add the prawns, chilli powder, salt, curry leaves and tomatoes.

5. Reduce the heat to low and cook for 10 minutes so the sauce reduces slightly, stirring occasionally.

Serve with the rice, poppadoms, cucumber, chilli, mint and lime juice.

Cook's note: Don’t compromise on quality – always use the best prawns (or shrimp if prawns aren’t available). Make sure to devein the prawns, even if it means cracking the shell open before cooking them

“We always have one fi sh dish for our Eid lunch, and prawn curry is my aunt Nurjehan’s speciality. This beautiful, flavourful curry is quite light, so you’ll have no problem enjoying the other mains afterwards!”

Find more Ramadan and Eid recipes here.

Photograph: Jan Ras

Production: Jacqueline Burgess

Food assistant: Sophia-Maria Eygelaar

This is a test recipe

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Coconut prawn curry

Ingredients

Method