500 g prawns, about 10 prawns per kg is the ideal size
200 ml thick coconut milk
500 ml water
Ground spices :
35 g shallots
30 g garlic
15 g candlenut
6 g belacan/shrimp paste, toasted
100 g big red chili, seeds removed
10 g curly red chili
20 g dried shrimp, roasted
50 ml of cooking oil
4 kaffir lime leaves
4 g salt
27 g sugar
4 g white pepper powder
8 g fish sauce
20 g spring onion, sliced into 2cm lengths
15 g red cayenne pepper, whole
10 g fried onions
Clean the prawns, removing the head. If preferred can be fully peeled. Wash and add lime juice. Marinate for 15-30 minutes.
Puree spices ingredients into a paste.
Saute paste in oil over medium heat until fragrant. The oil will separate from the paste and turn darker in color. Add the kaffir lime leaves and keep stirring.
Add water and coconut milk, then cook until it boils, stirring constantly. Then add the seasoning and stir again to mix well until the sauce thickens.
Add prawns then cook over low heat until they turn pink. Then add the whole cayenne pepper and spring onions.
Prepare a serving bowl, then transfer the Gulai Belacan into the serving bowl.
Garnish with fried onions and serve.