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Prawns With Chayote In Turmeric Sauce Recipe
gule udang dengan labu kuning
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Category : seafood |
Style : pan-cooking | Serve : 4 |
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This
delicious and attractive dish from South-eastern Asian region of Malaysia and
Indonesia
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Ingredients |
| 450 g |
Fresh prawns, cooked and peeled |
| 450 ml |
Coconut milk |
| 200 ml |
Water |
| 2 pieces |
Medium chayotes or 2 courgettes |
| 2pieces |
Fresh red chilies |
| 1 bulb |
Onion, quartered |
| 5 mm |
Fresh lengkuas, peeled |
| 1 stalk |
Lemon grass, lower 5cm slices, top bruised. |
| 2.5cm |
Fresh turmeric, peeled |
| - |
Lemon juice |
| - |
Salt |
| - |
Red chili shreds, to garnish |
Method :
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Prepare chayotes by removing the seeds and cut
into strips. If using courgettes, cut into 5 cm strips.
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Process in a food processor the fresh red
chilies, onion, sliced lengkuas, sliced lemon grass, and fresh turmeric into a paste, adding
water if necessary, and season with a squeeze of lemon juice and salt.
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Pour the mixture into a pan and add in the top
of the lemon grass stem, bring to a boil and cook for approx. 2 minutes.
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Add the chayote or courgette pieces and continue
to cook for another 2 minutes.
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Stir in the coconut milk, taste and adjust the
seasoning.
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Lastly, stir in the prawns and cook gently for a
further 2 minutes, then remove the lemon grass stem.
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Garnish with chili shreds, and serve with rice.
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