Udang Galah Goreng
King prawns stir-fried in turmeric, chillies and coconut milk.
Ingredients
500g prawns
1 clove garlic, crushed
Lime juice (from 1 Lime)
Lemon juice (from 1 Lemon)
10 kaffir lime leaves, spines removed, thinly sliced
5 tablespoons vegetable oil
1 tomato, seeded, cubed
Salt and sugar to taste
4 cloves garlic
4 red chillies
4 candlenuts
1 clove garlic, crushed
Lime juice (from 1 Lime)
Lemon juice (from 1 Lemon)
10 kaffir lime leaves, spines removed, thinly sliced
5 tablespoons vegetable oil
1 tomato, seeded, cubed
Salt and sugar to taste
Spice Paste Ingredients:
5 shallots4 cloves garlic
4 red chillies
4 candlenuts
Steps
1. Marinade the prawns with garlic, lemon and lime juice, salt and sugar. Chill prawns for 30 minutes.
2. Heat 3 tablespoons of vegetable oil, fry the prawns until they turn pink and set aside.
3. Heat 2 tablespoons of vegetable oil and sauté the ground ingredients until cooked then add tomato, kaffir lime leaves, salt and sugar. Cook until the kaffir lime leaves are fragrant.
4. Add the prawns to the sautéed ingredients, stir fry for about 1 minute, serve with rice.
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