Javanese Prawn Curry Recipe.
This Javanese Prawn Curry is definitely one of my mum’s signature dish. The only difference is that she will use “ikan pindang” which pre-cooked salt water fish by steaming and then smoke them first. Oh, the taste is just delish especially with petai beans.
Very appropriate dish for winter.
1/2 kg fresh shrimp or prawn, skin off
5 garlic clove, slice thinly
1/2 big onion, slice thinly
1–3 big chillis, slice thinly
½ big tomato, slice into 6 pieces
3 cm galangal (optional), thinly sliced
1/2 tsp brown sugar
200ml coconut milk
1 big kafir lime leaf or 2 small ones
a pinch of salt
a bunch of spring onion – green part, slice 3cm long
2 tbsp olive oil or any cooking oil
-Heat the oil and sauté garlic and onion until little bit brown.
-Add chili, kafir lime, galangal, stir about 2 minutes.
-Add prawn, stir well until the color change/cooked.
-Add coconut milk and water, stir well. Leave it to boil.
-Add spring onion, stir, Turn off the stove.
-Serve shrimp curry with rice.
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