Curry prawns with pork beef mince balls

Curry prawns with pork beef mince balls for Sunday tea

Curry prawns were on my mind today after I realised, that last night when I cooked the scotch fillet steak, I forgot to add the prawns for a surf and turf steak sandwich.

I had some pork and beef mince (ground meat) in the refrigerator and I knew I could make enough to have leftovers for lunch at work this week.

 

 

 

What you need to make this meal

  • Raw peeled prawns (bought from Coles)
  • Pork/beef mince (500 g bought from Coles)
  • Thai red curry paste (2 tablespoons)
  • Coconut cream (1 × 375 mL tin)
  • Spring onions (1 small handful)
  • Onion (1 onion, sliced)
  • Peas, Corn and Capsicum (frozen, 2 small handfuls)
  • Lime zest and juice (1 lime)
  • Red quinoa and brown rice (1 packet, 250 g)
  • Tomato (1, diced)
  • Red chilli (1, sliced)
  • Jalapeño pepper (1, sliced)

How do you put it all together?

Mould the pork beef mince into small balls just bigger than human testicles (sorry, podcasting medical fun facts has got me confused, this is a cooking blog isn’t it?)

If you’ve never held human testes, mould the balls to a size a little smaller than table tennis (ping pong) balls.

Pork beef meat balls curry prawns Gary Lum
Pork beef meat balls [Click on the photograph for a full view]
Set the meaty balls aside

Get out a nice big wok

Cook the packet quinoa rice in the microwave oven for 90 seconds on high

Get the wok nice and hot

Add a little vegetable oil to your hot wok

Stir fry the onion, some of the spring onion and if you want it some garlic and ginger

Slowly and carefully add the balls to the wok and brown them off

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Once the balls are mostly cooked through add the curry paste and get everything nicely covered in the paste’s flavours

Capsicum, Corn, Ginger, Jalapeño peppers, Marmalade, Onion, Peas, Red chillies, Spring onion, Tomatoes curry prawns Gary Lum
Capsicum, Corn, Ginger, Jalapeño peppers, Marmalade, Onion, Peas, Red chillies, Spring onion, Tomatoes [Click on the photo for a full view]
Add the following ingredients in this order

  1. chilli, jalapeño and tomato and stir,
  2. quinoa rice and stir everything thoroughly,
  3. the tin of coconut cream and bring the wok to a very gentle simmer,
  4. lime zest and lime juice,
  5. Peas, Corn and Capsicum and stir in, and
  6. prawns and keep stirring until they are cooked

Turn off the heat and transfer the curry to a bowl and garnish with the rest of the spring onions

Put the remainder of the curry into a plastic container and put it into the refrigerator

So how did it turn out?

Let me know what you think from the photograph.

Red curry prawns with pork beef meatballs with red quinoa and brown rice in coconut cream Gary Lum
Red curry prawns with pork beef meatballs with red quinoa and brown rice in coconut cream [Click on the photograph for a full image view]
The curry had a nice limey lummy tang with the spiciness of the curry and chillies.

The coconut cream nicely infused the meaty balls and prawns too.

 

All that said, tomorrow I’m fearing the burning ring of fire 
 

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

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9 Responses

    1. Thanks Karen. The pork and beef meat balls were a nice surprise. The two meats go well together. The extra fat of the pork is a good thing.

  1. Those meatballs look like testes alright 😀 If you are very lactose intolerant, then I don’t think coconut milk is a good idea. Good luck with the toilet tomorrow 😀

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