Prawns in Spicy Coconut Cream (Gulai Udang)
I had flu yesterday. I needed rest but life had to go on. People in the house had to eat. I therefore had to cook. The dish though had to be simple. I needed to have an early night, therefore, this post had to be short.
The first thing I saw when I opened the freezer was the bag of prawns. Ok, Gulai Udang (Prawn in Spicy Coconut Cream) would be the fast and simple dish for the day. I could get my beloved kitchen-ing assistant to help prep and do up the prawns and after I cook, maybe just get her to help me do a simple stir-fry of vegetables to go along with this dish. Yes, that would be it.
Ingredients:
1 kg of prawns
1 small box of coconut milk - about 200 ml (I used Kara brand)
1 stalk lemon grass - cut into two and crushed
1-2 pieces tamarind peels
4 pieces kaffir lime leaves
1 bowl of water
1 teaspoon sugar
salt to taste
(**items to be blended in a food processor with a little bit of water to form a paste)
2 large onions**
6 garlics**
2 cm ginger**
5 stalks fresh red chillies** (you can add more or use birds eye if you want more heat!!)
Method:
1. Heat oil in pot and add in lemon grass and two pieces of kaffir lime leaves torn into smaller pieces and saute for a minute.
2. Add in the blended ingredients and continue to sauté until oil separates. This may take a while.
3. Once oil has started to collect at the gaps of your sautéing mix, oil has separated.
4. Add in the box of coconut milk, water, tamarind peels and prawns. Stir.
5. Add in the remaining two pieces of kaffir lime leaves torn into smaller pieces. Add in the teaspoon of sugar and salt to taste. Stir and leave the cooking gravy to boil.
6. Once you see froth starts to form on the surface of your gravy, it means that the gravy is near boiling.
7. You can add the tomatoes as the gravy starts to boil. Stir every now and then.
8. Once the gravy has boiled, froth would have formed on the surface. Stir every now and then for about one minute and off fire.
Ok, I go sleep...Happy Kitchen-ing!!
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