Curried Stir Fry Prawns

by Lisa K. on Fri, July 28, 2017

This dry style curry prawns cooks in only 5 minutes and it is full of flavour. I always suggest to leave the heads and shell on to get the extra prawny goodness.

Juicy prawns with smoky curry flavour.

Serves 3 - 4 people

A really hot wok with high heat gives this dish a wonderful smoky flavour.

The fish curry powder used was Adabi’s Serbuk Kari Udang, Ketam & Ikan Kering.

Foodster's Verdict

Curried Stir Fry Prawns


  • Preparation
  • Total
    500g fresh prawns, deveined
    1 tbsp. fish curry powder
    3 cloves garlic, sliced
    2 red bird’s eye chilli, halved
    2 green bird’s eye chilli, halved
    2 tbsp. cooking oil
    ½ tsp. salt

1. Mix the prawns with curry powder for a few minutes.

2. Heat up the cooking oil in a wok or pan on high heat and sauté the garlic and bird’s eye chillies until fragrant.

3. Throw in the cleaned prawns and toss it well. Cover with a lid to let it steam.

4. Add in a little water to loosen the juices from the prawns.

5. Season with salt and serve.