Curried durian flowers with prawns and coconut milk

Cooking a dish out of durian flowers is what Sarawakians loves most, and it is an eye-opener for those who never have the opportunity to taste this dish.  As it is seasonal and only available for a short period of time, many will rush to buy it once it is being sold in the market and is fetching a rather high price.  

It's popularly cooked with sambal belacan, but a recipe of my late mother-in-law which is cooked in curry, coconut milk and prawns is something unique and out of the ordinary but taste yummylicious. Here's to share.....

This is what you need:

• a bowl of durian flowers
• 3/4 cup of coconut milk
• 1/2 cup of prawns (shelled and deveined)
• 1 1/2 tbsp of curry paste
• 1/2 cup water
• salt & msg (to taste)

Pounded ingredients: 

• 2 shallots
• 2 pip garlic
• 2 red chilies

How to cook:

1. Clean the durian flowers by removing the anthers (the pollen producing part of the stamen, which can be bitter and sticky), then wash with water and drain.
2. In a heated wok put 3 tbsp of oil, saute the pounded ingredients till fragrant, next add in curry paste and fry till well combined.
3. Add in prawns, follow by durian flowers, give it a quick stir, then add in water.  
4. As soon as it boils, taste for seasoning and just as the dish is cooked through add in the coconut milk and stir well.
5. Off the heat and serve with a big plate of white rice.

Notes:  Durian flowers doesn't need a long time to cook, so as to retain its crunchiness and same goes for the shelled prawns or else it will be hard. Durian flowers do not have that pungent durian smell but its fairly sweet and fragrant. I can assure you that, once you've tasted it you will come seeking for more!