Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of peeled and deveined large prawns with 0.5 teaspoon of turmeric powder, 1 tablespoon of Sri Lankan chili powder, 1 teaspoon of tamarind paste, and 0.5 teaspoon of salt for 15 minutes.

2. 2

   Heat 0.5 cup of coconut oil in a deep pan or wok over high heat until shimmering hot.

3. 3

   Add 20 fresh curry leaves and 2 slit green chilies to the hot oil and flash-fry for 15-20 seconds until crispy, then carefully remove them from the oil and set aside.

4. 4

   Carefully add the marinated 500 grams of prawns to the hot oil in batches if necessary to avoid overcrowding, and flash-fry for 1-2 minutes until they turn pink and are just cooked through, then remove the flash-fried prawns and set them aside.

5. 5

   In the same oil, add 100 grams of thinly sliced red shallots and 2 tablespoons of finely minced fresh galangal, and flash-fry for 1-2 minutes until the shallots are lightly golden and aromatic.

6. 6

   Return the flash-fried prawns to the pan with the shallot and galangal mixture, and toss gently for 30 seconds to combine the flavors, ensuring even coating.

7. 7

   Garnish the Flash-Fried Spicy Galangal Prawns with the reserved crispy curry leaves and green chilies before serving immediately.