Caril de camarão com quiabos – Macanese curried prawns and okra
Item 1 of 1
Macanese cooking takes the best of Portuguese, Indian, African, Southeast Asian and Chinese cuisines to create a delicious blend of flavours that reflect the unique heritage of this southern Chinese region. Here, prawns and okra are simmered in a sauce flavoured with curry powder, peanuts, tomatoes and onions for a fantastic dish that's bursting with fragrance.
First published in 2019
Ingredients
Metric
Imperial
- 700g of large prawns, with shells
- 8 spring onions, sliced into 2-inch pieces
- 1 knob of ginger, 3cm in length, finely chopped
- 1 red onion, brunoised
- 3 red chillies, small, finely chopped
- 2 shallots, finely chopped
- 200g of roasted peanuts, chopped
- 20 okra, washed, trimmed and halved lengthways
- 2 tsp Madras curry powder
- 2 large tomatoes, peeled, seeded and finely diced
- 3 tbsp of butter
- 4 tbsp of grapeseed oil
- sea salt
- cooked rice, ideally coconut rice, to serve
garnish
- 1/2 bunch of coriander, chopped
- 2 red chillies, sliced
- 1 handful of roasted peanuts, chopped
SAVE RECIPE
Method
1
Begin by preparing the prawns. Keeping the heads on, peel and devein the prawns, reserving the shells. Place the peeled prawns in the fridge for later, then place the reserved shells in a saucepan with a tablespoon of the oil and gently toast until coloured. Pour over 600ml of water, bring to the boil and cook for 30 minutes to create a stock. Strain the stock through a fine sieve – you will need 400ml for this recipe
- 700g of large prawns, with shells
- 4 tbsp of grapeseed oil
2
Heat the remaining grapeseed oil in a large pan and add the spring onions, red onion and shallots. Cook for 4 minutes until the onions are soft and translucent
- 8 spring onions, sliced into 2-inch pieces
- 1 red onion, brunoised
- 2 shallots, finely chopped
3
Turn down the heat, then add the butter and cook until lightly browned. Add the chillies, ginger and curry powder and cook, stirring constantly, for 3 minutes until fragrant
- 3 tbsp of butter
- 3 red chillies, small, finely chopped
- 1 knob of ginger, 3cm in length, finely chopped
- 2 tsp Madras curry powder
4
Add the peanuts and tomatoes, fry for a few minutes then add the okra. Increase the heat and cook for 3–4 minutes, then add 400ml of the prawn stock and a pinch of salt. Bring to the boil, reduce to a simmer and cook the sauce, stirring occasionally, until thickened
- 200g of roasted peanuts, chopped
- 2 large tomatoes, peeled, seeded and finely diced
- 20 okra, washed, trimmed and halved lengthways
- sea salt
5
Add the prawns to the pan, increase the heat and stir them through the sauce for 2–3 minutes, making sure the heads don’t break off the bodies
6
To serve, pour the prawns and the sauce onto a serving platter, arranging the okra around the rim. Garnish with the coriander, sliced chillies and peanuts and serve immediately with the cooked coconut rice
- 1/2 bunch of coriander, chopped
- 2 red chillies, sliced
- 1 handful of roasted peanuts, chopped
- cooked rice, ideally coconut rice, to serve
First published in 2019
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024