Recipe: Masak Udan Berempah Wangi

(Malay meaning Fragrant Spicy Prawns)

One lb. big prawns

(A)
1/2 cup onion (chopped)
1/4 cup dried chilies (soaked)
4-6 pcs. Kaffir lime leaves
2-3 pcs turmeric root or 1 tsp turmeric powder
1 inch ginger
10 pips garlic
1/4 cup cashew nuts
3-4 lemon grass

1/4 cup oil
1 cup of coconut milk
juice of 1 lemon
salt and pepper to taste
2-3 cups cooked rice

Slice all ingredients in (A) and blend until fine. Slit prawns in the middle with shell intact and remove black vein. Season with some salt and set aside.

Heat some oil and fry the spice past until fragrant over medium heat. Add some of the coconut milk, salt and pepper to taste. Turn heat up a little, add prawns and add more coconut milk if you want more sauce. Squeeze lemon juice in before removing from stove. Serve with slivered, fresh young kaffir leaves on top over rice.

Ladle into warmed soup bowls and garnish each serving with a little of the parsley. Serves 4.

Submitted by Melinda Tai.

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