Prawn Rendang
10 pax
Watch The Cooking Video
Ingredients
1 cup | Coconut milk |
2 pieces | Kaffir lime leaves |
2 pieces | Tumeric leaves |
1 tsp | AJI-NO-MOTO® |
4 tsp | Salt |
25 g | Palm sugar, grated |
4 tbsp | Toasted grated coconut |
30 | Prawn |
Ingredients A: blended
8 | Shallot |
8 cloves | Garlic |
10 sticks | Dried chili, boiled |
2 inch | Ginger |
2 inch | Galangal |
2 sticks | Lemongrass |
4 inch | Tumeric root |
½ cups | Cooking oil |
Method
- Heat the wok, fry blended ingredients (A) fragrant
- Add in coconut milk, kaffir lime leaves and turmeric leaves
- Season with AJI-NO-MOTO®, salt and palm sugar
- Add in toasted grated coconut, cook until slightly dried
- Add in prawn, stir until prawn is cooked and the gravy has slightly dried
- Ready to serve
Product Used for the Recipe
AJI-NO-MOTO® Recipes