Malay Prawns with Crunchy Carrots

Ingredients

1½ cups Barker's Malay Curry Sauce
500g prawns, heads removed and peeled
200g snow peas, sliced
3 carrots, peeled and cut into strips
2 kaffir lime leaves

Method:

Place the Barker's Malay Curry Sauce in a saucepan and heat to boiling.

Add the prawns, snow peas, carrots and Kaffir lime leaves.

Heat to boiling, then lower heat and simmer until the prawns are cooked (white all the way through).

Remove Kaffir lime leaves.

Serve over cooked jasmine rice.

Serves 4

Malay Prawns with Crunchy Carrots

Malay Prawns with Crunchy Carrots

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