Mains
Seafood
Malaysian
Spicy prawns in coconut and turmeric broth

2

20 min

Ingredients
  • 8 whole medium sized Prawns (deveined, but leave shell on)
  • 1tsp Salt
  • 5 whole birds eye chili
  • 1 inch fresh turmeric or 1 tbsp turmeric powder
  • 2 stalks lemongrass, bruised/crushed lightly (tops removed)
  • 1 slice dried tamarind skin
  • 1 cup coconut milk
  • ½ cup water
  • 1 whole turmeric leaf (torn into pieces)
  • 100gm long beans (cut into 2 inch lengths)
  • 1 whole tomato (quartered)

Needed kitchenware
  • Blender or food processor
Instructions

1.

Blend the chili and turmeric in a blender.

2.

Put water, blended ingredients, lemongrass, coconut milk, turmeric leaf and tamarind skin into the pot. Bring to a simmer.

3.

Then, add prawns, long beans, tomatoes and salt to the pot.

4.

Bring to a boil and then remove and serve.

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Tip

If fresh prawns are unavailable, frozen prawns can be used.

Cost-saving tips

Abbi

Head Chef

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