INDONESIAN PRAWNS
Its about time that I share this recipe here with you. I always include this when making a Rijsttafel (an Indonesian dinner consisting of many different dishes) This is originally intended for mussels but I prefer the prawns. The sauce can be made in advance for up to 2 days, keep in the fridge until needed
Provided by PetsRus
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put the following into your food-processor: onion, sambal, garlic, cumin, coriander, candle nuts, fish paste, galangal and process until you have a paste.
- Heat the oil and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
- Add the coconut milk and bring to the boil, then simmer for 15-20 minutes.
- Add the prawns and cook until they turn pink, do not overcook them.
- Taste the sauce and add salt and sugar to your liking.
Nutrition Facts : Calories 487.7, Fat 29.6, SaturatedFat 23.9, Cholesterol 259.2, Sodium 329.8, Carbohydrate 18.7, Fiber 4.2, Sugar 10.3, Protein 39.4
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andrew nganga
[email protected]Yum!
Sarah Bucklin
[email protected]5 stars!
Kwanda Ngwenya
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Prince Milon
[email protected]I love the combination of flavors in this dish. The sweetness of the prawns pairs perfectly with the tangy sauce.
Kriben Pather
[email protected]This is a great recipe for a quick and easy weeknight dinner. The prawns were cooked in no time and the sauce came together in minutes.
THE MiYHiKA VLEZ
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The prawns were cooked perfectly and the sauce was very flavorful.
Njabulo Thabani
[email protected]This recipe was easy to follow and the results were amazing. The prawns were succulent and the sauce was rich and creamy.
Bradley Machiwana
[email protected]Absolutely delicious! The prawns were cooked perfectly and the sauce was flavorful. I will definitely be making this dish again.