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  • Prawn In Coconut Cream

    1 vote
    Prawn In Coconut Cream
    Prep: 20 min Cook: 1 hours Servings: 1
    by Raihana Ayob
    3 recipes
    >
    This recipe is from my mom. She used evaporated milk and coconut milk for this dish. Healthy version I guess. The taste, not much different though. For her other lemak chili padi gravy, she usually used turmeric leaves instead of kaffir leaves, when I asked why and whats the benefits or difference, she answered, just to add the aroma so that gravy won't smell fishiness or sea flavour.

    Ingredients

    • 500grams medium prawns
    • 4 medium onions
    • 3 cloves garlics
    • 1 tspn turmeric powder
    • 1 inch ginger
    • 2 red chilis
    • 1 stalk lemon grass
    • 2pcs tamarind pieces
    • 4pcs kaffir leaves
    • 10 pcs chili padi (green and red)
    • 150ml coconut milk (Kara Brand)
    • 250ml evaporated milk
    • About 1 cup water

    Directions

    1. Wash and clean the prawns, remove the prawns whiskers and trim the legs. Blend the onions, garlics, ginger and red chilis. Heat about 5 tablespoons of cooking oil in a cooking pot or wok, add in the blended ingredients, lemon grass and turmeric powder. Saute till fragrant. Add in the kaffir leaves, tamarind pcs and a few chili padi, stir again. Then add in the coconut milk and evaporated milk, keep stiring and let it simmer for a few minutes. Before you add the prawns, stir again. Add about half cup of water, chili padi and add the prawn, stir till well mix. Let the prawn cooked for about 5 minutes and off the heat :-))

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