Chilli-fried prawns with coconut milk

Chilli-fried prawns with coconut milk

Sambal goreng santan udang

By
From
South East Asian Food

When coconut milk is added to the everyday stir-fried sambal goreng it becomes a rich and refined dish for special meals.

Sambal goreng should have a reddish colour about it. To ensure this I have used chopped tomatoes instead of tamarind water in this recipe to provide the slight acidity required.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
2 small ripe tomatoes, peeled and chopped
1 thick slice galangal, bruised
or 1/2 teaspoon galangal powder
2 salam leaves
1-2 cups thick coconut milk
500g good-sized shelled raw prawns, rubbed with salt and rinsed
sugar, to taste
salt, to taste
2-3 whole green bird’s eye chillies
or 1-2 small green chillies, seeded and cut in halves lengthwise, for decoration (optional)

Paste spices

Quantity Ingredient
3-5 red chillies, seeded and sliced
1.5cm slice shrimp paste
2 garlic cloves, sliced
4 shallots, sliced

Method

  1. In a mortar or a food processor attachment mash the spices to a paste.
  2. Heat the oil in a wok or frying pan on the stove and fry the spice paste until it is aromatic. Add the tomato and fry until soft, and then add the galangal, salam leaves and coconut milk. Add the prawns and stir, until everything is well mixed. Allow to simmer, add sugar and salt, and continue stirring slowly until the prawns are cooked and the gravy dark and thick, with its oil floating on top. Just before serving stir in the bird’s eye chillies and remove the galangal.
Tags:
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again