Percik Udang Galah

Percik Udang Galah (Grilled Prawns with Spicy Coconut Gravy)

Grilled Prawns with Spicy Coconut Gravy

Learn with Kuali how you can prepare Percik Udang Galah. This dish took DoubleTree by Hilton Kuala Lumpur’s Makan Kitchen Malay sous chef Mohamad Zulkarnean Suhaili months to create but the Percik Udang Galah is one that he has known since childhood.

This is a dish inspired by his grandmother who tweaked it to her own personal taste by using prawns instead of the usual chicken or beef.

Print Recipe
Print Recipe
For blending
Servings: people
  1. Butterfly the prawns by cutting them in half lengthways from underneath the head to the tip of the tail and flattening them out.
  2. Place all ingredients into a blender. Blend until smooth.
  3. Marinate the prawns with 80g of the blended ingredients, turmeric powder, salt and pepper.
  4. Heat up cooking oil in a medium-sized sauce pot, add in the remaining blended ingredients and gently cook in low heat until oil appears on the surface.
  5. Add in coconut milk and palm sugar, stirring constantly until the sauce becomes thick. Season to taste.
  6. Separately, brush the marinated prawns with cooking oil and place on hot grill over medium heat.
  7. Glaze the prawns with some of the sauce and continue cooking. Repeat this glazing process until the prawns are cooked.
  8. Arrange the prawns on a plate and pour the remaining gravy onto the prawns.
  9. Lastly, garnish with red chilli and friend turmeric leaves before serving.

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