Gulf News Food Show's wild prawn spicy curry

7 Green chillies

30 gms Lily bulb

10 gms Almond flake

5 gms Coriander cress

10 gms Curry powder (store bought)

20 gms Brown sugar, powdered

10 gms All-purpose flour

1 Egg white

50 ml Double cream milk

75 gms Fresh cream

50 gms Butter

100 gms Curry leaves

20 ml Potato starch

Salt to taste

Rice to serve, optional

Method

Chop the lemongrass and chilli and blend them in a blender along with the curry leaves, cream, and melted butter. Once blended, set the mixture aside.

Devein the prawns by making a small incision along the back and removing the dark vein running along the centre. Then, wash the prawns with sugar and all-purpose flour to clean them properly. After that, pat the prawns dry and set them aside.

Combine the prawns, egg white, salt, and potato starch in a bowl.

Heat oil in a pan over a medium to high flame. Add curry powder and brown sugar, then sauté. After that, add the lemongrass- curry leaves puree. Combine well and bring it to a boil. Set this mixture aside.

In a separate pan, heat oil and fry the prawns for 2 minutes. Remove them from the oil. Then, add some water to the pan and put the prawns and the lily bulbs in. Cook them for three minutes, strain them, and set them aside.

Add a pinch of salt to a pan and sauté the prawns and lily bulb petals over a high flame for one minute. Set this mixture aside.

Finally, add the lemongrass curry to a serving bowl, top with the sautéed prawns and lily bulb, and garnish with almond flakes and coriander cress.

Tips:

1. Ensure the prawns are properly deveined.

2. When washing the prawns with sugar and all-purpose flour, make sure to do it thoroughly to clean them properly. This helps remove impurities and ensures the prawns are fresh and clean.

3. When sautéing the curry powder and brown sugar, be mindful of not burning the mixture. Stir continuously and adjust the heat as needed.

4. When sautéing the prawns and lily bulb petals over high heat, make sure to cook them for just one minute to avoid overcooking, which can result in a rubbery texture.

Succulent sea wild prawns are delicately infused with the fragrant essence of lemongrass and the subtle heat of green chillies in this dish. The prawns are prepared to ensure freshness and cleanliness before being perfectly cooked. The dish is then elevated with the addition of lily bulb petals, crispy almond flakes, and vibrant coriander cress, creating a symphony of flavours and textures.

- Chef Lee Kok Hua is the Executive Chef of Hakkasan Abu Dhabi.

Do you have a favourite recipe to share? Write to us at food@gulfnews.com.