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Prawn Rendang

Prawn Rendang

Serving suggestion: 8-10 pax

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

1. Heat the wok, fry blended ingredients (A) fragrant
2. Add in coconut milk, kaffir lime leaves and turmeric leaves
3. Season with AJI-NO-MOTO®, salt and palm sugar
4. Add in toasted grated coconut, cook until slightly dried
5. Add in prawn, stir until prawn is cooked and the gravy has slightly dried
6. Ready to serve




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