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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
Gulai Belacan (Shrimp Paste Curry with Prawns)
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
-
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.
Plate and Serve!
Prepare a serving bowl, then transfer the Gulai Belacan into the serving bowl.
Garnish with fried onions 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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