Rendang Udang for Raya. How’s that sound, great right? Prawns might not be the most usual rendang ingredient but this bright, hot rendang beautifully highlights the natural sweetness and flavour of the crustaceans. It’s also one of the quickest cooking rendangs. Have it with nasi impit or lemang to wake up your taste buds on Raya morning!
A bright and hot rendang to wake up those taste-buds!
Serves 4 - 5 people
Use the biggest prawns you can afford.
250g large prawns
3 - 4 shallots, roughly chopped
4 cili padi
2 inches ginger, roughly chopped
2 inches lengkuas, roughly chopped
1 inch turmeric, roughly chopped
1 stalk lemongrass, roughly chopped
1/4 cup chilli boh
3/4 cup coconut milk
1 turmeric leave, shredded
5 pieces kaffir lime leaf, torn
3 - 4 calamansi limes (limau kasturi), juice only
Oil for frying
Salt to taste
Black pepper to taste
Sugar to taste
1. Blend the shallots, chilli boh, cili padi, galangal, ginger and turmeric into a paste. In a wok/pot, heat about 5 tablespoons of oil and fry the rendang paste for 6 - 8 minutes, or until 'pecah minyak'.
2. Pour in the coconut milk. Bring to a boil then cook on medium high heat for 6 - 8 minutes, until the oil rises to the surface.
3. Toss in the prawns and stir. Coat the prawns in the rendang paste. Simmer for 5 minutes.
4. Add in the kaffir lime leaves and turmeric leaf. Stir and let the rendang cook for another 5 minutes. Stir in the juice of from the calamansi limes, then season to taste with salt, pepper and a bit of sugar.
5. Sprinkle some extra shredded turmeric leaves as a garnish. Serve hot!