Ingredients
-
2 garlic cloves (crushed or minced)
-
1 onion (peeled, quartered and segmented)
-
2 teaspoons curry powder
-
1 teaspoon sugar
-
1 teaspoon dried mustard
-
2 tablespoons satay sauce
-
4 tablespoons thickened cream (heavy)
-
2 teaspoons dry sherry (or Chinese rice wine)
-
1 kg prawns (raw, pealed and deveined, leave tails on if you wish, we don't)
-
peanut oil (to stir fry)
Instructions
- Mix curry powder, sugar and dried mustard in a small dish.
- Mix sate sauce, cream and sherry in a jug.
- Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).
- Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
- Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
- Serve with rice.