Prawn And Eggplant Curry Kari Udang Dan Terung Recipes

CUCUR UDANG (PRAWN FRITTERS)

Cucur Udang (Prawn Fritters) image

This is so yummy to have when you have friends over... Easily available ingredients for a simple appetizer in 15 minutes! Serve with sweet Thai chili sauce.

Provided by MAKHRUJI

Categories Appetizers and Snacks Seafood Shrimp

Time 30m

Yield 10

Number Of Ingredients 13

Ingredients

10 shrimp - peeled, deveined, and chopped
1 onion, chopped
1 potato, diced
1 ½ cups all-purpose flour
1 cup water
½ cup frozen corn
1 egg
1 teaspoon chicken bouillon granules
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup hot water
vegetable oil for frying

Steps:

Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes.
Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 20.4 g, Cholesterol 33.8 mg, Fat 5.2 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.8 g, Sodium 472.3 mg, Sugar 1.3 g

PRAWN AND EGGPLANT CURRY (KARI UDANG DAN TERUNG)

Prawn and Eggplant Curry (Kari Udang Dan Terung) image

Make and share this Prawn and Eggplant Curry (Kari Udang Dan Terung) recipe from Food.com.

Provided by Latchy

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

600 g uncooked prawns, preferably a medium size
8 shallots, halved
1 teaspoon chili powder (not Mexican)
1 teaspoon ground turmeric
1 teaspoon sugar
50 g ghee, you can use oil, about
300 g onions, sliced
500 ml coconut milk
250 ml water
480 g finger eggplants, chopped
4 dried curry leaves

Steps:

Shell and devein prawns, you can leave the tails intact if you like.
Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped.
Heat ghee in a wok and add the onions and cook stirring until soft.
Add the shallot mixture and cook stirring until fragrant.
Add the coconut milk and water and simmer uncovered for 10 minutes.
Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender.
Stir in the prawns and cook until prawns are tender 5-10 minutes.
Discard the curry leaves before serving.

Nutrition Facts : Calories 561.3, Fat 41.5, SaturatedFat 32, Cholesterol 221, Sodium 889.1, Carbohydrate 27.2, Fiber 5.7, Sugar 7.1, Protein 26.2

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