Ingredients:
1 kg Angka Prawns
(shells and head intact, snip nose/whiskers/legs)
Optional snip shell back to remove veins
BLENDED:
8 shallots /3 med red onions
7 to 10 garlics
2 inch / 2 thumb sized ginger
1/2 inch fresh tumeric / (1 tsp powder)
5 to 30 pcs cili padi (how much can you handle?)
Ikan bilis (secubit) 10 to 20 pcs
Others:
3 stalks of lemongrass/crushed /titik
(can blend if like)
1 inch galangal crushed /titik (optional)
1 tumeric leaf torn to pieces (must have)
2 pcs asam keping
& just a bit of tamarind juice (abt 1/2 cup)
2 cups of santan (coconut milk & water mix)/
1 1/2cups Milk (i pref fresh milk) & 1/2 cup water
Veg: (optional)
Carrots / potatoes/ bamboo shoots / pineapples /tomatoes/pea pods/leak
i usually pick 1 type of veg only
My personal fav is to pair pineapples with seafood.
Seasonings:
Salt and sugar to taste
1tsp Nutmeg grated/powder (optional)
2tsp /2 pc candlenut grated/powder (must have)
To thickened gravy.
Salt & sugar to taste.
Instead of salt replace with 2 knorr ikan bilis cubes. If you do then don't add ikan bilis to the blended ingredients
Mtd;
* no oil/frying required
Add all crushed & blended ingredients into a pot and let it simmers on medium heat till fragrant.
Add tumeric leaf
Add desired veg. (Xcept tomatoes)And continue to simmer till thickens a bit.
Add coconut milk & water mix.
Stir a couple of times and turn to low heat.
Keep stiring to avoid (pecah santan) curdling
*i would add another 10 pcs or so of whole cili padies into the gravy
Add tamarind pieces, juice & seasonings.
Bring to a slow simmer before adding prawns to the gravy
(tamarind usually used in most seafood lemak cili padi to enhance its flavours)
Pantun**
Ikan (udang) di laut, asam di darat akhirnya bertemu jua di dalam periuk.. kwang3
Turn off heat once the prawns are cooked
♡Bon Apetite
