For our seafood lovers out there, here’s a take on a spicy rendang, but using juicy prawns!
Let's start cooking!
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.
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.
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.
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.
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.
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!
Place prawns onto serving plate or dish and serve hot with calamansi limes on the side.