Powered by Blogger.

New Youtube Channel

Now that my home's internet speed is upgraded, I can make more videos!
This is my new channel https://www.youtube.com/channel/UCgW4rIH3Gg6Lc8v4G0QlqgA
Please subscribe!

Indonesian Curry Prawns 印尼咖喱虾- Hee Hee Ha Ha #3

Friday, January 17, 2014

I am not sure of the origins of this dish. But it's a popular prawn dish in Malaysia's Chinese restaurants.
Maybe due to the use of shrimp paste in this curry dish, I am not sure. It could just be a name for this dish.
So, if you know of the origins, do let me know.

This prawn dish is one of my favourites to order. When I was pregs with Reuben, I craved for curries, soupy curries. I ordered this dish very often and drenched my rice with it. That's pure bliss. And now... Reuben actually loves curries. Serious!

I cooked this dish, the way I tasted it at a local restaurant here. There are many versions out there as each restaurant does it their own way. It's soupy, brothy prawn curry that isn't hot, err... to me it isn't hot. It might be otherwise for you if you can't take heat. My hubby said I have a numb tongue, LOL.

Indonesian Curry Prawns
Tasted and recreated by WendyinKK

500gm prawns, feelers snipped short
1/2 red onion, cut into wedges
2 shallots
2 cloves of garlic
2 red chilli
2cm belacan (abt 1 tsp)
1 Tbsp Indian meat curry powder
1 lemon grass, bruised
2 stalks of curry leaf, leafs detached
200ml coconut milk
Chicken stock powder to taste

1. Grind shallot, garlic, chilli and belacan together.
2. Heat wok until very hot and put in onions. Give it a few tosses then put in about 1 tsp of oil, just a little oil will do. Toss it until some parts look mildly charred. If it smokes, it'll be GREAT! Remove and set aside.
3. Put in 2 Tbsp oil (or more) and saute the chilli paste until it looks glossy. Put in curry powder, half the curry leaf and lemon grass, cook it for a while. Put in 1 cup of water, bring it to a boil and let it simmer for 2-3 minutes. Season with chicken stock powder and make it moderately over salted.
4. Add in prawns and coconut milk. Gently stir it and let it come back to a boil until the prawns curl up and turn pink all over.
5. Return the onion wedges and the rest of curry leaf to the wok, stir and dish up.

5 lovely notes:

Veronica Ng January 17, 2014 at 5:35 PM  

What a mouth-watering dish. Did you cook extra rice tonight? Bet there won't be any leftover. Thanks for sharing Wendy.

Fiza Lgk January 18, 2014 at 9:36 AM  

Wow...so tempting. This is delicious.

anne,  June 16, 2014 at 11:58 AM  

as for belacan, i can use belacan powder instead and how much. thank you.

anne,  June 16, 2014 at 12:00 PM  

as for the belacan, can i use belacan powder instead and how much to put. Thank you.

WendyinKK June 18, 2014 at 9:35 AM  

1 tsp, roughly about there

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.


Related Posts Plugin for WordPress, Blogger...


Google Verification

google-site-verification: google02ecf2bc0ee9c6fd.html


Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)


  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP