Serving suggestion: 8-10 pax
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
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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