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.
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
Once the balls are mostly cooked through add the curry paste and get everything nicely covered in the paste’s flavours
Add the following ingredients in this order
- chilli, jalapeño and tomato and stir,
- quinoa rice and stir everything thoroughly,
- the tin of coconut cream and bring the wok to a very gentle simmer,
- lime zest and lime juice,
- Peas, Corn and Capsicum and stir in, and
- 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.
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
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.