Recipe Ingredient
- 600g large prawns
- 3 to 4 tbsp oil
- 25g dried prawns, soaked and pounded
- (A) Ground and combined:
- 5 shallots
- 3 cloves garlic
- 2cm piece fresh turmeric
- 3cm piece galangal
- 1 stalk lemon grass
- (B) Mix into a paste:
- 1 tbsp meat curry powder
- 1 tbsp chilli paste
- 1/2 tsp belacan granules
- Juice of 1 lime
- 2 tbsp thick santan
- 3 kaffir lime leaves, sliced finely
- Seasoning:
- 1/2 tsp salt or to taste
- 1/2 tsp sugar
- 1/2 tsp ikan bilis stock granules
- Garnishing:
- Cucumber slices
- Coriander leaves
Instructions
- Wash and trim prawns neatly but leave shells intact. Set aside.
- Heat a non-stick wok with oil until hot. Add dried prawns and fry until flagrant. Add ingredients (a) and (b) and continue to fry until aromatic. Add a little santan if ingredients get too dry.
- Add prawns and lime juice. Stir in remaining santan and bring to a boil. Cover and cook until prawns turn red. Add seasoning and kaffir lime leaves. Stir well then dish out and serve with garnishing.
