this post was submitted on 10 May 2025
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It doesn't look like much what with all the prawn heads and pandan leaves etc (and my total lack of making it look nice - recipe) but HOLY SHIT is this a mind-blowing prawn curry. Even frying the heads in oil at the start smelt divine. I confess it might've worked better with lime rather than tamarind but it's still so deep in flavours! I also went ham on the chilli (Kashmiri chilli powder, black pepper, and a couple of v spicy dried chillies). Can't wait to taste what it will be like TOMORROW, my god...
prawnvaganza
Deveining the prawns is a bitch though... the tract keeps snapping and then I can't pull a segment out. I'll need to improve my technique.
That was several hours worth of cooking between that, the cluster beans, and the ginormous pot of dal with cluster beans. But now I'm set for quite a few days. And thanks to my handy dishwasher I can now relax for the rest of the evening. Yay!
The heads and shells are too damn good to just throw away. Best risotto I ever made was with yabbies - boiled up the heads and shells with aromatics to make the stock. Gamechanger. Whenever I get prawns I mostly boil up the heads for stock and freeze it. Does magical things to any rice dish as rich in umami from the tomally in the heads.
I do love just sucking on the heads when I've had whole prawns. I think if I make another prawn dish without the heads I'll be making stock and freezing as well, it's entirely worth it. Or just use the stock directly (I'm thinking of a nice saucy risoni dish maybe).
Yummmm. Can confirm from experience that prawn/yabby stock is one of the best around. And it's never on sale in shops so you just gotta do it yourself. But hella worth it.