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Tuesday, 30 June 2015

Prawn and Rhubarb Moilee





Prawn and Rhubarb Moilee

1 tbsp vegetable oil
1 tsp ground black pepper
2 green cardamoms, lightly bruised 
3 cloves
2 banana shallots, thinly sliced 
3 cloves garlic, thinly sliced 
5cm ginger, finely chopped 2 green chillies, slit lengthways, seeds removed
Small handful of fresh curry leaves
1/2 tsp ground turmeric
400m1 coconut milk
500g large tail-on fresh prawns
2 rhubarbs, cut into bite-sized pieces

Heat the oil in a heavy-based wok over a medium heat. 
Add the pepper, cardamoms and cloves and fry for 1 minute until fragrant. 
Add the onions and fry for 5 minutes until translucent, then stir in the garlic, ginger, chillies, salt and curry leaves and fry for 1 minute.
Add the turmeric and coconut milk. 
Bring to a simmer and simmer for 4-5 minutes until reduced slightly.
Then add the prawns and chopped rhubarbs and simmer for a further 4 minutes until the prawns are cooked and rhubarb is tender. 
Turn off the heat, cover the pan and set aside for 3-4 minutes. 
Serve with rice.


2 comments:

  1. wah sedap buat menu berbuka nih. Apa rasa rhubarb tu kak Muna? mcm keladi, tp blh buat kek.

    blh cuba kalau jumpa kat cn :)

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    Replies
    1. salam Ramadhan kareem Ieza
      Rhubarb rasanya masam... kalau tak ada, boleh diganti dengan belimbing besi :)
      xoxo

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