• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 700g large prawns, clean
  • Spices (combined):
  • 1 1/2 tbsp chilli powder
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder (jintan putih)
  • 1 tsp cinnamon powder (kayu manis)
  • 1 tsp fennel powder (jintan manis)
  • 1 tsp ground black pepper
  • 1/2 tbsp grated ginger
  • 1/2 tbsp pounded garlic
  • 1 onion, chop
  • 1/2 green capsicum, cut into wedges
  • 1/2 red capsicum, cut into wedges
  • 1/2 yellow capsicum, cut into wedges v
  • 1 tomato, quarter
  • 2 stalks spring onions, cut into 4cm to 5cm-long
  • 1 stalk coriander, cut into 4cm to 5cm-long
  • 1/2 a coconut, grated and squeezed with 200ml water for coconut milk
  • 3 tbsp tomato sauce
  • 4 tbsp oil
  • Seasoning:
  • 1/4 tsp salt, or to taste
  • 1/4 tsp sugar, or to taste
  • 1 tbsp fish sauce

Instructions

  1. HEAT oil in a wok. Fry onion, ginger and garlic for one to two minutes. Add combined spices and fry till oil separates. Add coconut milk and prawns.
  2. Fry till prawns change colour. Add tomato sauce and tomatoes. Fry till prawns are cooked, then add capsicums and seasoning. Fry till gravy thickens. Add spring onions and coriander and dish out to serve immediately.
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