Sambal Santan Udang

A lovely prawn curry, this dish best enjoyed with the sauce generously ladled over plain rice.

Ingredients :
Prawns 600g, medium
Cooking Oil 3 tbsp
Coconut Milk 315ml
Tamarind pulp, 1 heaped dsp mixed with 4 tbsp water & strained
salt, 1 heaped tsp or to taste

Ingredients to be ground :
Red chillies, 10
Onions, 2 & peeled
Galic, 4 cloves & peeled
Lemon grass, 4 stalks
Ginger, 2.5cm & peeled
Turmeric, 2.5cm & peeled
Belacan, 1.25cm

Method :
  • Wash & clean prawns, then peel but leave the tails intact. Make a slit down the spine of each prawn & remove vein.
  • Heat oil & fry ground ingredients until fragrant & oil separates.
  • Add coconut milk & bring to a slow boil. Add prawns, tamarind liquid & salt. Simmer for 5 minutes or until prawns are cooked.
  • Dish out & serve hot.

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