Ingredients

  • Serves 2 people
  • 1 kg large prawns (legs and feelers removed, deveined with scissors)

  • 500 ml coconut milk

  • 1 pc 2.5 cm cinnamon stick (substitute with ½ tsp cinnamon powder)

  • 3 star anise

  • 5 cloves

  • 5 kaffir lime leaves

  • 55 g roasted and pounded desiccated coconut

  • 1 turmeric leaf

  • 2 calamansi lime (halved)

  • 4 tbsp chilli paste (substitute with 1 red chili or 1 chili padi, blended)

  • 2 candlenuts (substitute with macadamia nuts)

  • 10 shallots

  • 2 cloves garlic

  • 1 stalk lemongrass (finely sliced)

  • 1 pc 1 cm turmeric 

  • 1 pc 1 cm galangal (peeled)

  • 1 pc 1 cm ginger (peeled)

  • ¼ cup vegetable oil

  • 500 ml water

  • salt (to taste)

  • palm sugar (to taste)

Prawn Rendang
Recipe Courtesy of
Asian Food Network

Prawn Rendang

For our seafood lovers out there, here’s a take on a spicy rendang, but using juicy prawns!
  • Easy
  • 45 min
  • 60 min
  • 15 min
  • 6 steps
  • 21 Ingredients
  • Easy
  • 6 steps
  • 21 Ingredients
  • 45 min
  • 60 min
  • 15 min

Instructions

  1. Blend spice paste

    • In a blender, add candlenuts, shallots, garlic, lemongrass, turmeric, galangal, ginger, 5 kaffir lime leaves and blend until smooth.
    • If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.


  2. Fry spice paste

    • In a pan on medium-high heat, fry spice paste with chilli paste for 5 to 7 minutes until fragrant.
    • Lower the heat in order not to burn the spices.


  3. Add spices and coconut into spice paste and simmer

    • Add in cinnamon stick, star anise and cloves to the pan and stir-fry for 2 minutes, until fragrant.
    • Once fragrant, add in 500 ml coconut milk and 500 ml water.
    • Once the gravy starts to boil, immediately bring to a simmer at low heat to prevent the coconut milk from curdling.
    Add spices and coconut into spice paste and simmer


  4. Add turmeric leaf and season to taste

    • Add in turmeric leaf, and season to taste with salt and palm sugar.
    • Simmer until the gravy thickens.


  5. Deep-fry prawns

    • In a pot on high heat, heat up enough vegetable oil for deep-frying.
    • Once oil is hot, gently place prawns in the pot and let it fry for 4 to 6 minutes, until completely cooked and red.


  6. Cook the prawns

    • Add in deep-fried prawns into the pan and continue to simmer until the oil separates and the gravy is slightly dry.
    • Remove from heat and add in 1 juiced calamansi lime and desiccated coconut. Stir well.

    | Do not overcook prawns, as it can result in a bitter taste from the ammonia present in prawn heads.

    Cook the prawns


Garnish and Serve!

Place prawns onto serving plate or dish and serve hot with calamansi limes on the side.

Garnish and Serve!

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Ingredients
  • Serves 2 people
  • 1 kg large prawns (legs and feelers removed, deveined with scissors)

  • 500 ml coconut milk

  • 1 pc 2.5 cm cinnamon stick (substitute with ½ tsp cinnamon powder)

  • 3 star anise

  • 5 cloves

  • 5 kaffir lime leaves

  • 55 g roasted and pounded desiccated coconut

  • 1 turmeric leaf

  • 2 calamansi lime (halved)

  • 4 tbsp chilli paste (substitute with 1 red chili or 1 chili padi, blended)

  • 2 candlenuts (substitute with macadamia nuts)

  • 10 shallots

  • 2 cloves garlic

  • 1 stalk lemongrass (finely sliced)

  • 1 pc 1 cm turmeric 

  • 1 pc 1 cm galangal (peeled)

  • 1 pc 1 cm ginger (peeled)

  • ¼ cup vegetable oil

  • 500 ml water

  • salt (to taste)

  • palm sugar (to taste)

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