Ingredients15 items
- 4 large prawns
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 2 garlic cloves
- 3 shallots
- 8 red chili peppers
- 1 small onion
- 5 curry leaves
- 1/3 cup coconut milk
- 2 bay leaves
- pinch of sugar
- 4 tablespoons fermented shrimp paste (tempoyak)
- 1 lemongrass stalk
- a pinch of salt
- peanuts or petai for garnish
Instructions
1
Clean and devein the prawns.
2
Garnish the prawns with salt, turmeric powder, minced garlic, and shallots. Fry until golden brown and set aside.
3
Fry 4 large prawns in a wok or pan until they are cooked through and crispy.
4
In another pan, sauté lemongrass, 1/2 small onion, and 5 cloves of garlic until fragrant.
5
Add 1/3 cup coconut milk to the pan and stir well. Bring the mixture to a simmer.
6
Add water as needed to reach your desired consistency, whether soupy or thickened with more coconut milk.
7
Place in the bay leaves, sugar, salt, and enough tempoyak for taste (about 4 tablespoons). Stir until the tempoyak is fully incorporated.
8
Taste and adjust seasoning if necessary. Cook for another minute to allow flavors to meld.
9
Return the prawns to the pan and stir gently to combine. Garnish with peanuts or petai before serving.