Ingredients

  • Serves 2-4 people
  • 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

     

    Seasoning:

    4 g salt

    27 g sugar

    4 g white pepper powder

    8 g fish sauce

     

    Condiment:

    20 g spring onion, sliced into 2cm lengths

    15 g red cayenne pepper, whole

    10 g fried onions

     

Gulai Belacan (Shrimp Paste Curry with Prawns)
Recipe Courtesy of
Asian Food Network

Gulai Belacan (Shrimp Paste Curry with Prawns)

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Gulai Belacan originates from Riau, and is a type of curry made with prawns and combined with a variety of selected spices, most importantly, shrimp paste. The shrimp paste adds a distinctive taste synonym to South East Asia. Pungent, yet highly appetizing and flavor-packed, this dish is best with white rice for lunch or dinner.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 1 steps
  • 19 Ingredients
  • Easy
  • 1 steps
  • 19 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Making Gulai Belacan

    • 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.

    Making Gulai Belacan


Plate and Serve!

Prepare a serving bowl, then transfer the Gulai Belacan into the serving bowl.

Garnish with fried onions and serve.

 

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 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

       

      Seasoning:

      4 g salt

      27 g sugar

      4 g white pepper powder

      8 g fish sauce

       

      Condiment:

      20 g spring onion, sliced into 2cm lengths

      15 g red cayenne pepper, whole

      10 g fried onions

       

    Nutrition
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