Name: Prawn Masala (Udang Masala)
Cuisine: Malaysian
Ingredients: Salt ½ Tbsp + more to taste; Prawns (shrimps) 900 g (2 lb), cleaned and shelled with tails intact; Fried shallots for garnishing; Shallots 5, peeled and finely minced + 5, peeled and thinly sliced; Garlic 5 cloves, peeled and finely minced; Turmeric powder 2 Tbsp; Sugar to taste; Tamarind juice 125 ml (4 fl oz / ½ cup), made from 1 Tbsp tamarind pulp mixed with 125 ml (4 fl oz / ½ cup) water and strained; Ground white pepper 1 Tbsp; Chilli powder 1 Tbsp; Sweet cumin powder 2 Tbsp; Tomato sauce 2 Tbsp; Grated coconut flesh 3 Tbsp; Ginger 2.5-cm (1-in) knob, peeled and finely minced; Cooking oil for shallow-frying

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Prawns (shrimps) 900 g (2 lb), cleaned and shelled with tails intact
Salt ½

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Season prawns with ½ Tbsp salt, turmeric powder, garlic, finely minced shallots and ginger for 30 minutes.
Heat oil in a wok and brown the remaining shallots. Add chilli powder, cumin powder and pepper and fry until fragrant.
Add tomato sauce, prawns, coconu