King Prawn Curry (Chinese Takeaway Style)
Cook up a restaurant classic at home with this Glasgow Chinese takeaway style king prawn curry recipe. Aromatic, spicy and full of flavour, it's perfect with boiled rice and salt & chilli chips.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
King Prawns
- 9 fresh raw king prawns
- pinch sea salt
- pinch MSG
- pinch white pepper
- dash rice wine
- dash sesame oil
Curry
- 1 teaspoon vegetable oil
- 1/4 onion, roughly chopped
- 225 millilitres light chicken stock
- 1/4 teaspoon sea salt
- 1/4 teaspoon MSG
- 1/4 teaspoon sugar
- 50 grams Chinese takeaway style curry paste
Instructions
King Prawns
- Pat 9 fresh raw king prawns dry with kitchen paper and add to a bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.
- Heat 1 teaspoon vegetable oil in a wok over a medium-high heat. Add 1/4 onion, roughly chopped and the seasoned king prawns. Stir-fry for 1-2 minutes until the prawns begin to change colour, then add 225 millilitres light chicken stock, 1/4 teaspoon sea salt, 1/4 teaspoon MSG and 1/4 teaspoon sugar. Mix well. Bring to the boil and simmer for 30 seconds.
- Reduce the heat to low and add 50 grams Chinese takeaway style curry paste , whisking thoroughly and mixing well until the curry sauce becomes smooth. Simmer for 2-3 minutes, adding a little extra water if necessary until the sauce reaches the desired consistency.