Spicy Prawn Stir-Fry with Malaysian Indian Flavors

Ingredients

In this Malaysian Indian adaptation, the original Korean Saewoo Bokum is transformed by incorporating the bold and aromatic flavors of Malaysian Indian cuisine. The addition of spices like turmeric, cumin, and chili powder gives the dish a distinct Malaysian Indian twist, infusing it with a vibrant color and a fiery kick. The use of onions, garlic, and ginger adds depth and complexity to the flavor profile, creating a unique and tantalizing dish that pays homage to both cuisines. We alse have the original recipe for Saewoo bokum, so you can check it out.

• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the prawns, turmeric powder, cumin powder, chili powder, and salt. Mix well to coat the prawns evenly with the spices.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onions and sauté until they turn translucent.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute, stirring continuously.
4. 4.
   Increase the heat to high and add the marinated prawns to the pan. Stir-fry for 3-4 minutes, or until the prawns are cooked through and turn pink.
5. 5.
   Remove the pan from heat and drizzle the lime juice over the prawns. Toss to combine.
6. 6.
   Garnish with fresh cilantro leaves.
7. 7.
   Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns properly before using them in the recipe to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili along with the garlic and ginger.
• If you prefer a milder version, reduce the amount of chili powder according to your taste.
• Serve the dish with a side of cucumber raita or mint chutney to balance the spiciness.
• Feel free to add other vegetables like bell peppers or peas to the stir-fry for added color and texture.
• Adjust the lime juice according to your preference for tanginess.

Serving advice

Serve the Spicy Prawn Stir-Fry with Malaysian Indian Flavors hot over steamed rice or with warm naan bread. Garnish with fresh cilantro leaves for a burst of freshness.

Presentation advice

Arrange the vibrant yellow prawns on a bed of steamed rice, and sprinkle fresh cilantro leaves on top for an appealing presentation. Serve the dish in a colorful ceramic bowl or on a banana leaf for an authentic touch.