Rendang Udang (Prawn Rendang)
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Ingredients
- 500 g raw tiger prawns, peeled
- 300 ml tinned coconut milk
- 5 shallots
- 3 garlic cloves
- 15 g fresh galangal or ginger, grated
- 6 dried red chillies
- 3 kaffir lime leaves
- 2 tbsp desiccated coconut
- 1 tsp tamarind paste
Nutrition (per serving)
- Calories
- 294 kcal
- Protein
- 24.3 g
- Carbohydrate
- 10.5 g
- of which sugars
- 5.3 g
- Fat
- 16.8 g
- of which saturates
- 14 g
- Fibre
- 2.9 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, garlic, galangal and dried red chillies to a smooth paste.
- 2
Toast the desiccated coconut in a dry pan for 2 minutes until golden, then set aside.
- 3
Fry the paste in a large pan for 6-7 minutes until darkened and the oil separates.
- 4
Pour in the coconut milk with the kaffir lime leaves and tamarind paste and simmer for 8 minutes until thickened.
- 5
Add the prawns and simmer for 3-4 minutes until pink and opaque all the way through.
- 6
Stir in the toasted coconut and serve with steamed rice.
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