Freshwater Prawn Rendang

Name: Freshwater Prawn Rendang (Rendang Udang Galah)
Cuisine: Malaysian
Ingredients: Salt to taste; Coconut milk 750 ml (24 fl oz / 3 cups), extracted from 2 grated coconuts and 750 ml (24 fl oz / 3 cups) water; Turmeric leaf 1, finely sliced + more for garnishing; Lemongrass 4 stalks, finely sliced; Dried chillies 20, soaked, seeded, drained and coarsely pounded; Cooking oil 4 Tbsp; Freshwater prawns (shrimps) 1 kg (2 lb 3 oz), cleaned and feelers trimmed; Ginger 4-cm (2-in) knob, peeled and thinly sliced; Shallots 500 g (1 lb 1½ oz), peeled and thinly sliced; Sugar to taste

Rendang Udang Galah

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 4 Tbsp
Freshwater prawns (shrimps) 1 kg (2

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Heat oil in a wok and put in all the ingredients.
Cook over medium heat until it comes to the boil. Turn down the heat and continue to simmer until gravy thickens.
Garnish with finely sliced turmeric leaf and serve immediately with rice.