Prawn Rendang 马来风味仁当虾
Note : Please feel free to email me if any questions.
(Recipe adapted to Raya Ajinomoto)
100ml coconut milk (mixed 100ml coconut milk with 50ml water)
2 pcs kaffier leaves
1 pce turmeric leaf
a pinch of granules (Ajinomoto)
salt to taste
1/2 tspn brown sugar
1/2 TB Kerisik kelapa (toasted coconut)
20 medium size prawns
Ingredients for blended paste :
4 cloves garlic
6 dried chili, boiled to soft
1 inch glangal/blue ginger
1 stick lemongrass, take the white part
100ml cooking oil
2 inch turmeric root or (2 tspn turmeric powder)
(blend everything into puree)
(1) preheat wok with 1 tablespoon of cooking oil, stir in blended paste and cook till fragrant or pecah minyak.
(2) next, add in coconut milk, kaffir leaves, turmeric leaf, kerisik kelapa, sugar & salt, cook over medium heat till slightly dried.
(3) now, add in prawns and stir gradually till cooked thoroughly and slightly dried.
(4) Finally, serve with thinly sliced turmeric leaf on top.