Love this dish so much. Adding these 3 flavorful ingredients only - coconut milk, chilli padi & tumeric, immediately lift up the aroma of the dish. Delicious & finger licking good. The gravy was so creamy with a hint of fresh prawn sweetness, best enjoyed with a bowl of hot steamed rice.
These are Udang Galah or I called it big head prawns. Normally bluish in color (before cook) and reared in fresh water. Saw these at the hypermarket nearby my house and they looked so fresh. Not a very common sight at the market here in KL. Without thinking much, I quickly grab some to cook at home. 330g for RM13 which are quite reasonable.
The heads are filled with lots of roes and some even carrying a lot of eggs under their stomach.
Check out recipe on Steamed Fresh Water Prawns.
Ingredients : (serves 2)
330g Fresh Water Prawns (about 10pcs)
3-4 strands Long beans - cut lengthwise
1pc Shallot - finely minced
1pc Red Chilli Padi - chopped
1pc Green Chilli Padi - chopped
1pc Lemongrass - bruised
1pc Asam Keping / Asam Gelugor
1 tsp Tumeric Powder
75ml Coconut Milk
80ml Water
Salt about 1/4 tsp or to taste
2 tsp Light Soy Sauce
1 tsp Sugar
2 tbsp Cooking Oil
Garnishing: (optional)
*2pcs Kaffir Lime Leaves (Daun Limau Purut) - thinly cut
Chilli Padi
(You can adjust the amount of chilli padi according to your personal preference.)
Step by Step: 1. Rinse prawns & using a pair of scissors, cut away the rostrum (part of the head where the sharp edges is) and antenna.
2. Heat up oil in pan. 3. Saute minced shallots till fragrant. Then add in chilli padi, lemongrass, asam keping, tumeric powder. Toss for about 1 minute. 4. Pour in coconut milk, water and long beans. Bring to a boil and simmer for about 1 mins to let the long beans slightly cook.
5. Add in prawns and stir to mix evenly. Let it simmer for about 4 mins stirring occasionally. Prawns cook easily, you will know they are ready when the shells turn completely bright orangey or red. (NO need to cover lid)
6. Then add in sugar, salt, light soy sauce and toss again for another 2 mins to let it absorb all the flavor from the gravy. The gravy will slightly thickens. 7. Garnish with kaffir lime leaves & chilli padi. Dish out & serve hot.
Happy Cooking..
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