Udang Masak Lemak | Prawns in Spicy Coconut Gravy

Udang Masak Lemak Recipe

INGREDIENTS:

• 500 gm medium-sized prawns, cleaned
• 600 ml water
• 400 ml coconut milk (I used 2 boxes of Kara brand coconut milk)
• 1 lemongrass, bottom half (bruised)
• 1 piece tamarind peel (asam keping)
• 2 pieces kaffir lime leaves (daun limau purut)
• 1-2 tsp salt, adjust to taste
• 1-2 tsp sugar, adjust to taste
• 1 tsp turmeric powder

(A) DRY BLEND/POUND:

• 1 medium-sized red onion (75g), peeled
• 5 green chilli padi (you can use all red or all green chilli padi)
• 10 red chilli padi
• 1 tsp toasted belacan/shrimp paste (5g), dry toast on a pan until belacan is dry and light

DIRECTIONS:

1. Blend all the ingredients (A) in a dry blender into a smooth paste.

2. Add water, lemongrass and blended ingredients into a cooking pot. Stir and simmer on medium heat for 10-15 minutes.

3. Add prawns and let them cook just until they changed colour.

4. Add coconut milk, turmeric powder, lime leaves and tamarind peel. Stir until well-combined and continue cooking for another 2-3 minutes.

5. Lastly, add sugar and salt. Stir to mix and off the heat

6. Serve.

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