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

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

Kalio Prawns

Kalio Udang

Ingredients

Method

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