Monday, July 17, 2017

Masak Lemak Cili Api Udang & Nenas

MASAK LEMAK CILI API UDANG & NENAS

PRAWN WITH PINEAPPLE IN CREAMY COCONUT CHILI GRAVY



Serves 4

INGREDIENTS   
                                                 
·         400g prawns
·         250ml thick coconut milk
·         1 cup water
·         4-6 red chili api (bird’s eye chili), split lengthwise
·         3 asam gelugor
·         2 stalk of lemongrass, smashed
·         2 pineapple slice, cut into bite size
·         1 tumeric leaf
·         3 kaffir lime leaf
·         sugar to taste
·         salt to taste

Spice Paste
·         10 shallots
·         4 garlic cloves
·         ½” slice of young ginger
·         2 stalk of lemongrass, sliced
·         tumeric root, thumb-size

DIRECTIONS      
                                                                            • Trim prawn, devein but leave shell on.

• Combine the spice paste ingredients, pound using a pestle & mortar until forms a fine paste.

• Put coconut milk, water, chili api, smashed lemongrass and spice paste in a pot, bring to a gentle simmer.

• Add prawn, slowly bring to boil. Add asam gelugor and pineapple.

• Add roughly torn tumeric leaves and kaffir lime leaves, reduce heat and cook until fragrant.

• Season with salt and sugar to taste.

• Garnish with finely sliced tumeric & kaffir lime leaves and fresh red chilies.

• Serve with hot white rice.


* Note : This recipe was tweaked to suit the non-spicy palate, feel free to add more chili if you wish.
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