Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 500 grams of prawns and pat them completely dry with paper towels.

2. 2

   In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of tamarind paste, 1 teaspoon of brown sugar, 0.5 teaspoon of salt, 0.5 teaspoon of turmeric powder, and 1 teaspoon of Sri Lankan chili powder, mixing well to form a paste.

3. 3

   Heat 1 tablespoon of coconut oil in a large wok or frying pan over high heat until it shimmers, then add the dry prawns and flash-fry for 1 to 2 minutes until they just turn pink, removing them immediately to a clean plate.

4. 4

   Add 1 medium sliced red onion, 2 whole slit green chilies, and 10 to 12 fresh curry leaves to the same pan, sautéing for 2-3 minutes until the onion softens slightly.

5. 5

   Stir in 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.

6. 6

   Add the prepared gochujang tamarind paste to the pan and cook for 2 minutes, stirring constantly to prevent burning and allowing the flavors to meld.

7. 7

   Return the flash-fried prawns to the pan with the sauce, toss gently to coat, and cook for an additional 1 minute to heat through, then stir in 1 tablespoon of fresh lime juice before serving.