Are you a member yet?

Be part of this
exciting club for
more cooking tips
and activities for FREE!

Prawn Rendang

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

 

 

 

Share this article