Kalio Prawns

Name: Kalio Prawns (Kalio Udang)
Cuisine: Malaysian
Ingredients: Dried sour fruit (asam gelugor) 4 pieces; Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1 grated coconut and 500 ml (16 fl oz / 2 cups) water; Candlenuts 6; Coriander leaves (cilantro) 3 sprigs; Vegetable oil 4 Tbsp; Bird’s eye chillies (cili padi) 8, seeded; Kaffir lime leaves 2; Red chillies 10, seeded; Salt to taste; Sugar to taste; Turmeric leaf 1, finely sliced; Galangal 2-cm (1-in) knob, peeled; Lemongrass 3 stalks; Green mango 1, peeled and coarsely shredded; Finely chopped laksa leaves 4 Tbsp; Prawns (shrimps) 1 kg (2 lb 3 oz), cleaned and feelers trimmed

Kalio Udang

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 4 Tbsp
Coconut milk 500 ml (16 fl oz /

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok over medium heat and sauté the spice paste until fragrant.
Pour in the coconut milk. Add the prawns, dried sour fruit, salt and sugar. Bring to the boil and simmer for 10 minutes until the prawns are cooked.
Put in the mango, laksa leaves a