Spicy coconut milk prawns is most famous in the state of Sembilan, but coconut milk-based dishes are famous throughout the archipelago and almost every state in Malaysia has its own recipe and method of preparation.. There are recipes that do not use onions or garlic, some require the sauteing of onions and some do not.
Among the most important tips is to use a low heat and the sauce must be constantly stirred so that the coconut milk does not split. Here I share my family's favorite spicy coconut cream prawn recipe that uses onions and garlic, but not sautéed, just boiled.
Ingredients
500g fresh shrimp
500g thick coconut milk or 2 pack of 200ml coconut milk box
3 lemongrass stalks
2 pieces of tamarind slices
1 Turmeric leaves
1 onion seeds
5 cloves garlic
2 turmeric inch
18 seeds/40gm Thai chili green
1 inches ginger
2 teaspoon of sugar
2 teaspoons of salt
1/2 cup or 125ml of water
1 teaspoon of seasoning powder (choice)
Method
- Clean and devein the prawns.
- Bruise the lemongrass and cut the turmeric leaves into small pieces.
- Ground the onion, garlic, turmeric, green rice chili, and ginger in a mortar until it becomes a paste. Can also be ground in a blender.
- Pour 1 cup or 250ml of water into the pot and turn on the heat.
- Add the ground ingredients and chopped lemongrass to the pot. Stir until dissolved.
- When it starts to boil, add the coconut milk and make sure to stir constantly to prevent it from breaking.
- Add asam gelugor/tamarind slices, turmeric leaves, and sugar.
- Then add the shrimp and salt and stir gently.
- Pour again 1/2 cup or 125ml of water and reduce the heat.
- If you want, add 1 teaspoon of seasoning powder or more salt to taste. messed up during 10-15 minutes until the sauce thickens a little and the prawns are fully cooked.
- Garnish with Thai Chilies.
