Philippines

Quickfire Menu: Prawn Curry in Coco Milk and Lemon Juice

Have you ever imagined what you can do to lighten up the dining table turning a simple meal into something really mouth watering? Please see a recipe straight from the 10-minute cooking wonder mom in Rosebud Benitez as I feature here some of the most interesting cooking adventures she also have in her Quickfire website. (Note: All credits to this quickfire cooking recipe guide goes to Quickfire cooking mom and her show – Quickfire).

This is my first post in this Quickfire Cooking Recipes category and so I want to make it clear that even if I take most of the recipes I feature here from Ms. Rosebud herself and her show, my only purpose is to give way to demands by this blog’s visitors to provide the different recipes featured in her show. I don’t claim the recipes featured here are mine except otherwise noted. No copyright infringement intentions by the author, just for educational purpose, nothing more, nothing less. Please Enjoy!!!

Prawn Curry in Coco Milk and Lemon Juice

• 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

Procedure:

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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