Malabar Shrimp Curry

Ingredients for 4 servings:

• 4 spring onions, sliced ​​diagonally, 2.5 cm long
• 1 tbsp oil, neutral
• 2 tbsp butter
• 455 g shrimp(s), shelled and sand vein removed
• 1 tbsp curry powder
• ½ tsp lemon(s) – zest, grated
• ½ tsp salt
• ½ tsp sugar
• 2 cloves garlic, finely chopped
• 120 ml cream
• 2 small chili peppers, mild, green, pitted and finely chopped
• 3 tbsp peanuts, unsalted and dry roasted, chopped
• Desiccated coconut or flakes, roasted (see below)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the wok over high heat for 1 minute. Add oil to the wok and heat for 30 seconds. Sauté the spring onions for 1 minute; remove and set aside. Add the butter to the oil in the wok. Add the prawns, curry powder, lemon zest, salt, sugar, and garlic, and stir-fry for 3 minutes, until the prawns are pink. Stir in the cream and chilies and heat until thoroughly heated. Add the spring onions. Serve over rice, sprinkled with the chopped peanuts and toasted coconut. To toast desiccated or flake coconut: Preheat the oven to 150 degrees Celsius. Spread the desired type of coconut on a baking sheet and bake for 4-6 minutes, stirring frequently, until it is light brown and fragrant.