Wagamama Raisukaree Recipe
Wagamama Raisukaree Recipe is a popular stir fry dish recipe found at many Japanese restaurants as well as Wagamama. It is a simple and relatively easy-to-make dish perfect for a quick and easy dinner meal.
Equipment
- 1 steel wok
- 1 steel spoon
Ingredients
- 150 grams deveined prawns use Tiger Prawns
- 2 medium-sized red onions finely chopped
- 2 thin slices of garlic
- 1/2 teaspoon of red chilli
- 1 teaspoon salt to taste plus extra for seasoning the prawns
- Two tablespoons of vegetable oil
- 400 ml of water
- 1 red capsicum/red pepper
- 1 green capsicum
- sesame seeds
- 2 teaspoons of Thai red curry paste
- 2 spring onions
- 3/4 teaspoon of lime juice
- 400 ml coconut milk
- 1 teaspoon fish sauce
- 1 chicken stock cube
Instructions
- The first step is to wash and clean the prawns. Next, it is vital to de-vein the prawns. Use a sharp knife and carefully pierce the prawns at their heads without cutting into them. After that is done, place the prawns in a bowl for seasoning.150 grams deveined prawns
- The second step is to season the prawns. The amount of seasoning is 150 grams of prawn. Add 1/2 teaspoon of paprika, 1/4 teaspoon of white pepper, and some salt to taste.1 teaspoon salt to taste
- The third step is to mix the prawns well with the seasoning ingredients and set them aside. Let the prawns marinate aside in the bowl with the seasoning ingredients for half an hour. Seasoning of prawns helps enhance the flavor of the prawns and helps soften them.
- The fourth step is to prepare the raisurakee curry. For the preparation of the raisurakee curry, the first step is to dice the onions and place them in a small bowl. Also, it is essential to keep all the other ingredients ready so that it helps to speed up the cooking process.
- The fifth step is to heat the wok before adding the oil. Add 2 teaspoons of oil to the heated wok and let the oil heat for 1 to 2 minutes. Now add the diced red onion to the wok. The wok is a hollow semi-spherical black steel pan used for frying the food. Fry the onion.Two tablespoons of vegetable oil
- The sixth step is to saute the diced onions in the oil for 2 minutes until the onion becomes translucent and golden brown. Once the onions are fried, add one teaspoon of ginger garlic paste. Now add in two spoons of Thai red curry paste. You can buy this product from the store. Leave it for 2 minutes and simmer the heat. The Thai curry paste will turn into a thick sauce now.2 medium-sized red onions, 2 thin slices of garlic
- The seventh step is to add coconut milk to the heated pan. Add one tin or 400 ml of coconut milk. Add in half a teaspoon of salt. Stir it with a wooden spoon and simmer for 5 minutes over low heat. Close the wok with a lid and let the gravy heat for 10 minutes.1/2 teaspoon of red chilli
- The eighth step is to add one teaspoon of fish sauce and one teaspoon of white pepper powder. Add 3/4 teaspoon of lime juice. The fish sauce helps to enhance the flavour of the curry. It is essential to add one chicken stock cube at the end. Leave the pan on medium heat until the gravy thickens. The chicken stock cubes melt and provide the meat flavour to the gravy.
- The ninth step is to add the veggies to the gravy. In the meantime, make the veggies ready. Take half red pepper, chop them nicely, and put them in a bowl. Take half green capsicum and chop them as well. Now finely dice two spring onion tops and place them in a separate bowl. I take a handful of mangetout, i.e., around 20 grams, and don't chop them. I will be using one red chilli for this dish, which I will sprinkle at the end. Chop the chili as well.1 red capsicum/red pepper, 1 green capsicum, 2 spring onions, 3/4 teaspoon of lime juice
- The tenth step is to add the seasoned prawns we prepared at the start. You can see that the gravy has thickened a bit by now. Now add the seasoned prawns. Make sure you cook the prawns until it turns pink. Close the heated gravy for 5 minutes on medium heat. You will see the prawns have turned pink.400 ml of water, 400 ml coconut milk
- The eleventh step is to add the vegetables. Add the red and green chopped capsicums once you see the prawns have cooked. Add the veggies by the end, so they are still quite crunchy. Add the chopped spring onions and mangetouts. Let it cook for two to three minutes.2 teaspoons of Thai red curry paste, 1 teaspoon fish sauce, 1 chicken stock cube
- Once the gravy is thickened well, turn the heat off. Now let us serve the curry with rice. Let the curry cool down a little before you serve it. The serving process is straightforward! Take a bowl, add some boiled rice and add some roasted sesame seeds to the boiled rice. I have cooked some fragrant jasmine sticky rice for the curry.sesame seeds