Prawn (Shrimp) Curry with Quails' Eggs (Gulai Udang) Recipes

Ingredients :

900g fresh prawn (shrimp) tails, peeled and de-veined

12 quails' eggs

2 tbsp vegetable oil

4 shallots or 1 medium onion, finely chopped

1 piece galangal or fresh ginger, 2.5cm long, peeled and chopped

2 cloves garlic, crushed

1 piece lemon grass, 5cm or 2in long, finely shredded

1-2 small red chilies, seeded and finely chopped

1/2 tsp turmeric

1 piece shrimp paste, 12mm or 1/2 in square, or 1 tbsp fish sauce

400g canned coconut milk

300ml chicken stock

115g Chinese leaves, roughly shredded

2 tsp sugar

1/2 tsp salt

2 spring onions (scallions), green part only, shredded, to garnish

2 tbsp shredded coconut, to garnish

Method :

Boil the quails' eggs for 8 minutes. Refresh in cold water, peel by dipping in cold water to release the shells and set aside. Heat the vegetables oil in a large wok, add the shallots or onion, galangal or ginger and garlic and soften without coloring. Add the lemon grass, chilies, turmeric and shrimp paste of fish sauce and fry briefly to bring out their flavors. Add the prawns (shrimp) and fry briefly. Pour the coconut milk in a strainer over a bowl, then add the thin part of the milk with the chicken stock. Add the Chinese leaves, sugar and salt and bring to the boil. Simmer for 6-8 minutes. Turn out onto a serving dish, halve the quails' eggs and toss in the sauce. Scatter with the spring onions (scallions) and the shredded coconut.

Quails' eggs are available from specialty food shops and delicatessens. Hens' eggs may be substituted if quails' eggs are hard to come by. Use 1 hen's egg to every 4 quails' eggs.

Serves 4 - 6

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