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 chili 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 (peeled and substitute with ¼ tsp turmeric powder)

  • 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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Recipe Courtesy of
Asian Food Network

Rendang Udang

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A plate that most seafood lovers would relish the sight of – the Prawn Rendang! Made from a spicy paste of candlenuts, shallots and aromatic Southeast Asian herbs, it is first fried, then mixed with coconut milk and water and reduced into a gravy-like consistency. Here is the most important note we can give you: Like the natives, do NOT leave the prawn head unattended. It is the juiciest, creamiest part of the dish and you will not regret it!
  • Easy
  • 60 min
  • 45 min
  • 15 min
  • 5 steps
  • 21 Ingredients
  • Easy
  • 5 steps
  • 21 Ingredients
  • 60 min
  • 45 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. 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, then set aside
    Deep-fry prawns


  3. Fry spice (rempah) paste

    • In a pan on medium-high heat, fry spice paste with chili paste for 5 to 7 minutes until fragrant.

    • Lower the heat in order not to burn the spices


  4. 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 in turmeric leaf, and season to taste with salt and palm sugar. Simmer until the gravy thickens.
    Add spices and coconut into spice paste and simmer


  5. 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. 
    Cook the prawns


Plate and Serve!

Plate 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 chili 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 (peeled and substitute with ¼ tsp turmeric powder)

    • 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

    Nutrition
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