Sambal Santan Udang or known as Prawn curry, this dish is best enjoyed with the gravy generously over plain rice. Its one of Malaysian dishes.
600 g Prawns medium
3 tbsp Cooking oil
315 ml Coconut Milk
1 heaped tsp Tamarind mix with 4 tbsp water
1 tsp Salt
Ingredients to be blend :
10 Red chilis
2 peeled Onion
4 cloves of garlic
4 stalks Lemongrass
2.5 cm Tumeric
Dried Prawn paste (belacan) 1.25cm square piece
1. Wash and clean the prawns, then peel but leave tails intact. Make a slit down the spine of each prawn and remove vein.
2. Heat oil and fry blend ingredients until fragrant and oil separates.
3. Add coconut milk and bring to a slow boil. Add prawns, tamarind liquid and salt. Simmer for 5 minutes, or until prawns are cooked.
4. Serve hot with plain rice.