Monday, 19 March 2012

Asam Prawn

1/2 kg big prawn - Do not peel the skin
1 brinjal
4 lady finger
1 bunga kantan (ginger flower) - cut into 2
1 lemon grass
1 stalk kesum leaves (Vietnamese Mint)
1 tblsp tamarind paste
1/2 cup coconut milk
1/2 cup water
2 tomato - cut
a pinch of sugar
salt to taste
2 tblsp cooking oil

Ingredient B - To blend
3 onion
2 garlic 1/2" ginger
4 dried chili - removed the seeds
1 red chilli
1 tsp shrimp paste (belacan)
1 tsp tumeric powder

1. Quick fry prawn and set aside
2. Heat up oil in a pot, add ingredient B. Stir fry until fragrant
3. Add coconut milk and water, let it simmer.
4. Add tamarind paste, kesum leaves, kantan shoot,
5. Put in brinjal and ladyfinger.
6. Finally put in the prawn and tomato.
7. Served with rice

Note:  You can replace prawn with fish i.e. Dory, Snapper.

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