Prepare the prawns: keep the shells and heads for making stock, devein by cutting along the back and removing the vein, then rinse thoroughly.
2
Prepare vegetables for stock: cut onion against the grain to release flavors, and chop carrot and garlic.
3
Prepare curry ingredients: dice the remaining onion and shimeji mushrooms; crush the curry cube into smaller pieces for easier melting.
4
Make prawn stock: in a pot, sauté the stock vegetables until slightly golden, then add the prawn shells and cook until they turn red and aromatic.
5
Pour in white wine and water, simmer until the stock becomes flavorful. Adjust water amount based on evaporation to ensure rich prawn essence.
6
In another pot, sauté the diced onion and mushrooms, then add paprika powder.
7
Strain and add the prawn stock, pressing out all the prawn essence. Stir in coconut milk to add richness.
8
Remove from heat and add the crushed curry cube, stirring until completely dissolved. Return to heat and simmer gently.
9
Add fish sauce to enhance umami flavor. Near the end, add honey to add depth and complexity to the sauce.
10
Add the cleaned prawns near the end of cooking to prevent them from becoming tough. Cook until they curl up completely, indicating they are cooked through.
11
Serve over cooked jasmine rice and pour the rich curry sauce over top. Garnish with cilantro, sliced onion, and nuts if desired.
PrimedTableBETA
