Prawn Rendang

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For our seafood lovers out there, here’s a take on a spicy rendang, but using juicy prawns!

Let's start cooking!

Shallots added to blender

Step 1 - Blend spice paste

  • In a blender, add candlenuts, shallots, garlic, lemongrass, turmeric, galangal, ginger, 5 kaffir lime leaves and blend until smooth.
  • If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
Blended spice paste added to a heated pan

Step 2 - Fry spice paste

  • In a pan on medium-high heat, fry spice paste with chili paste for 5 to 7 minutes until fragrant.
  • Lower the heat in order not to burn the spices.
Coconut milk added to spice paste

Step 3 - Add spices and coconut into spice paste and simmer

  • Add in cinnamon stick, star anise and cloves to the pan and stir-fry for 2 minutes, until fragrant.
  • Once fragrant, add in 500 ml coconut milk and 500 ml water.
  • Once the gravy starts to boil, immediately bring to a simmer at low heat to prevent the coconut milk from curdling.
Tumeric leaf added to gravy

Step 4 - Add turmeric leaf and season to taste

  • Add in turmeric leaf, and season to taste with salt and palm sugar.
  • Simmer until the gravy thickens.
Deep-fried prawn

Step 5 - Deep-fry prawns

  • In a pot on high heat, heat up enough vegetable oil for deep-frying.
  • Once oil is hot, gently place prawns in the pot and let it fry for 4 to 6 minutes, until completely cooked and red.
Deep-fried prawns added to pan with gravy

Step 6 - Cook the prawns

  • Add in deep-fried prawns into the pan and continue to simmer until the oil separates and the gravy is slightly dry.
  • Remove from heat and add in 1 juiced calamansi lime and desiccated coconut. Stir well.
    Do not overcook prawns, as it can result in a bitter taste from the ammonia present in prawn heads.

Garnish and serve!

Deep fried prawns served with lime slices on a plate

Place prawns onto serving plate or dish and serve hot with calamansi limes on the side.

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