Huan chu heok masak lemak: Briny and sweet, perfect with rice
A Nyonya classic that uses sweet potato and its leaves in one luxurious dish.
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Ingredients
- 300g prawns, shelled and deveined (reserve shells and heads)
- 1 tbsp cooking oil
- 500ml water
- 4 fresh red chillies, stemmed
- 4 dried red chillies, stemmed and seeded
- 8 shallots, peeled
- 1 tsp belacan, toasted
- 2 tbsp cooking oil
- 3 pieces asam keping
- 400g sweet potatoes, peeled and cut into 1″ cubes
- 250ml thick coconut milk
- 400g young sweet potato leaves
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