Mains
Seafood
Malaysian
Spicy prawns in coconut and turmeric broth
2
20 min
Ingredients
  • 8 whole medium sized Prawns (deveined, but leave shell on)
  • 1tsp Salt
  • 5 whole birds eye chili
  • 1 inch fresh turmeric or 1 tbsp turmeric powder
  • 2 stalks lemongrass, bruised/crushed lightly (tops removed)
  • 1 slice dried tamarind skin
  • 1 cup coconut milk
  • ½ cup water
  • 1 whole turmeric leaf (torn into pieces)
  • 100gm long beans (cut into 2 inch lengths)
  • 1 whole tomato (quartered)

Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Blend the chili and turmeric in a blender.
2.
Put water, blended ingredients, lemongrass, coconut milk, turmeric leaf and tamarind skin into the pot. Bring to a simmer.
3.
Then, add prawns, long beans, tomatoes and salt to the pot.
4.
Bring to a boil and then remove and serve.
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Tip
If fresh prawns are unavailable, frozen prawns can be used.
Cost-saving tips
Abbi
Head Chef
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