Udang Masak Lemak | Asian Inspirations

Name: Udang Masak Lemak | Asian Inspirations
Ingredients: 8-10 Tiger Prawns (medium size); 50g dried shrimps; 1 tbsp ABC Kecap Manis; 1 tsp salt (or to taste); 250-300 ml water (use water from soaking the dried shrimps tp top up to the required amount for desired consistency); 150ml TCC Coconut Cream; 1 sprig curry leaf; 120g shallots; 3-4 cloves garlic; 1 stalk lemongrass (thinly sliced); 10g fresh turmeric; 15g dried chilies (de-seeded and soaked in hot water); 150g fresh red chilies (de-seeded); 1 tsp Roasted Belacan Powder; 1 kaffir lime leaf; 1 tbsp cooking oil; 6 tbsp cooking oil; kaffir lime leaves (for garnishing)

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To Make Wash the prawns and simply sprinkle some salt over them to clean off any dirt. Then, remove the shell but leave the head and tail intact.

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Ingredients

8-10 Tiger Prawns (medium size)
50g dried shrimps
1 tbsp ABC Kecap Manis
1 tsp salt (or to taste)
250-300 ml water (use water from soaking the dried shrimps tp top up to the required amount for desired consistency)
150ml TCC Coconut Cream
1 sprig curry leaf
120g shallots
3-4 cloves garlic
1 stalk lemongrass (thinly sliced)
10g fresh turmeric
15g dried chilies (de-seeded and soaked in hot water)
150g fresh red chilies (de-seeded)
1 tsp Roasted Belacan Powder
1 kaffir lime leaf
1 tbsp cooking oil
6 tbsp cooking oil
kaffir lime leaves (for garnishing)