• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Wash and trim prawns neatly but leave shells intact. Set aside.
  2. 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.
  3. 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.
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