Freshwater Prawn Rendang
Freshwater Prawn Rendang
Try this quick and easy prawn rendang stew recipe by Chef Wan from Best Wan!.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 45 minutes
  • Cooking Time 60 minutes
  • Yield 2 servings
As seen on Best Wan!
Ingredients
  • 60 millilitres / 2 fl oz / ¼ cup Vegetable oil
  • 500 millilitres / 16 fl oz / 2 cups Coconut milk (Santan cair)
  • 500 millilitres / 16 fl oz / 2 cups Water
  • 2.5cm / 1 inch Cinnamon bark (Kulit kayu manis)
  • 3 Star anise
  • 5 Cloves
  • 3 Kaffir lime leaves (makrut, daun limau purut)
  • 55 grams / 2 oz / ½ cup roasted, pounded desiccated Coconut paste (Kerisik paste)
  • 1 kilogram / 2 pounds, 3 oz Freshwater Prawns (udang galah), legs and feelers removed, deep-fried for 3 minutes and drained
  • 1 Turmeric Leaf (daun kunyit)
  • Calamansi lime (limau kasturi) - to taste
  • For Paste (to be finely grounded):
  • 4 tablespoons / 2 fl oz Chilli paste or Red Chillies or Bird's eye chilli (Cili padi)
  • 3 Candlenuts (Buah keras, kemiri) or Macadamia nuts
  • 15 Shallots (Red onions), peeled
  • 4 Garlic cloves, peeled
  • 3 Lemongrass (serai), finely sliced
  • 1 cm / ½ inch fresh Turmeric (Kunyit), peeled
  • 1cm / ½ inch Galangal (Lengkuas or blue ginger), peeled
  • 1 m / ½ inch Ginger, peeled
  • 3 Kaffir lime leaves (makrut, daun limau purut)
  • White sugar or Palm sugar (Gula melaka) to taste
Method
  1. Heat oil and sauté the paste until fragrant Lower the heat in order not to burn the spices. Cook slowly till oil surface
  2. Add in cinnamon bark, star anise and cloves Once the fragrance of the spices arises, add in coconut milk
  3. As the gravy starts to boil, immediately bring down the heat to prevent the coconut from curdling
  4. Add in turmeric leave, white sugar (or palm sugar) and salt. Simmer until the gravy thickens
  5. Add in the prawns and continue to simmer until the oil separates and the gravy is slightly dry
  6. Turn off the fire and add in Kaffir lime leaves and roasted, pounded desiccated coconut paste (kerisik paste). Stir them well
  7. Add in calamansi lime juice to taste, and serve.This rendang can be served with rice, bread or traditional malay rice cake (ketupat)

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