RECIPES OF MALAYSIA

Ingredients

1 1/2 lb

1/2 tsp

2 tbsp

1 tsp

1/2 cup

1 tsp

3-4

1 sprig

1 tbsp

Thick coconut milk

Turmeric powder

Hot green chilies (or jalapeno)  (for garnishing) (optional)

Fresh basil leaves (for garnishing) (optional)

Ginger (julienne)  (for garnishing) (optional)

10

4-6

3-4 (or more)

1 tsp

5

Candlenuts (or macadamia nuts)

1. For shelled prawns: remove shells from body only, leave heads on to flavor the sauce, tails may stay on for presentation, make a shallow cut along the back of shrimp, remove black vein
2. For unshelled prawns: cut down the middle of the shell with scissors, then with a knife make a shallow cut along the back, remove black vein
3. Sprinkle prawns with salt, set aside 15 minutes
4. Using a mortar and pestle or blender, grind shallots, chili paste, belacan and candlenuts into a paste
5. In a wok, heat oil on high, fry garlic till golden brown, remove, drain on paper towels, set aside
6. To the oil, add ground paste, turmeric powder, reduce heat to med, sauté till quite toasted
7. Add (optional) sliced green chilies, stir-fry 1 minute
8. Add prawns, stir-fry till just turned opaque
9. Remove prawns with a slotted spoon, set aside
10. To the same wok, add coconut milk, sugar, salt to taste, reduce heat to low, simmer sauce till thicken
11. Turn heat off, add cooked prawns, coat well with sauce and dish onto a serving plate
12. Garnish with green chilies, basil leaves and ginger (optional)
13. Serve with steamed rice or nasi lemak (coconut rice)