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INGREDIENTS
:
- 1-1˝ lb med to large-sized whole prawns or shrimp, with
shells on
-
˝ tsp salt
-
2 tbsp peanut or vegetable oil
- 1
tsp sugar
-
˝
cup thick coconut milk
-
1 tsp turmeric powder
3-4 hot green chilies, for garnish [optional] [Substitute:
jalapeno]
1 sprig fresh basil leaves, for
garnish [optional]
1
tbsp
ginger,
julienne
for
garnish
[optional]
10 shallots
4-6 Thai Bird chilies
3-4 tbsp or to taste,
chili paste 1˝ tsp
belacan, also spelt belachan or blacan [dried shrimp paste] 5 candlenuts
[buah keras/kemiri nuts] [Substitute: macadamia nuts]
[Items to be ground/blended
in red] |
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To Prepare :
- For shelled prawns: remove shells from body only, leave heads on
to flavor the sauce, tails may stay on for presentation, make a shallow cut
along the back of shrimp, remove black vein
-
For unshelled prawns: cut down
the middle of the shell with scissors, then with a knife make a shallow cut
along the back, remove black vein [If you don't mind it, simply
cook prawns as is]
- Sprinkle prawns with salt, set aside 15 mins
-
Using a mortar & pestle or
blender, grind shallots, chili paste, belacan
and candlenuts into a paste
-
In a
wok,
heat oil on high, fry garlic till golden brown, remove,
drain on paper towels, set aside
-
To the oil, add ground paste, turmeric powder, reduce heat to
med, sauté till quite toasted
- Add [optional] sliced green chilies,
stir-fry 1 min
- Add prawns, stir-fry till just turned opaque
-
Remove
prawns with a slotted spoon, set aside
-
To the same wok, add coconut milk, sugar, salt to taste, reduce
heat to low, simmer sauce till
thicken
-
Turn heat off, add cooked prawns,
coat
well with sauce
and dish onto
a serving plate.
Garnish with
green
chilies, basil leaves
and
ginger [optional]
-
Serve with
steamed rice or
Nasi Lemak [Coconut Rice]
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