Udang Masak Lemak

Name: Udang Masak Lemak
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)

asianinspirations.com.au

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)