📝 About This Recipe
This iconic Eurasian dish hails from the historic Kristang community of Malacca, blending Portuguese influences with local Malay ingredients. It features succulent prawns bathed in a rich, golden coconut gravy that is perfectly balanced with spicy red chilies and the bright tang of lime. A true soul-food staple, it captures the vibrant, cross-cultural heritage of the Straits in every aromatic bite.
🥗 Ingredients
The Prawns
- 500 grams Large Tiger Prawns (deveined, with shells and tails left on for flavor)
- 1/2 teaspoon Salt (for initial seasoning)
- 1/2 teaspoon Turmeric Powder (to coat the prawns)
The Rempah (Spice Paste)
- 10-12 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 3 pieces Fresh Red Chilies (roughly chopped)
- 10 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 inch Ginger (sliced)
- 1/2 inch Galangal (sliced)
- 1 teaspoon Belacan (Shrimp Paste) (toasted)
- 3 pieces Candlenuts (to thicken the paste)
The Sauce and Aromatics
- 250 ml Coconut Milk (thick, preferably fresh)
- 2 stalks Lemongrass (bruised)
- 1 leaf Turmeric Leaf (finely shredded)
- 2 tablespoons Calamansi Lime Juice (or tamarind juice)
- 1 teaspoon Sugar (to balance flavors)
- 4 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
Clean the prawns by trimming the long whiskers and sharp rostrum. Use a toothpick to devein them through the shell, keeping the shell intact to protect the meat and enhance flavor during cooking.
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2
Toss the prawns with 1/2 teaspoon of salt and 1/2 teaspoon of turmeric powder. Set aside to marinate while you prepare the spice paste.
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3
In a blender or mortar and pestle, grind the dried chilies, fresh chilies, shallots, garlic, ginger, galangal, candlenuts, and toasted belacan into a very smooth paste. Add a splash of oil if needed to help the blending process.
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4
Heat 4 tablespoons of oil in a large wok or heavy-bottomed skillet over medium heat.
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5
Add the spice paste (rempah) and the bruised lemongrass stalks to the oil. Sauté patiently for 8-12 minutes, stirring frequently, until the oil separates from the paste (pecah minyak) and the color deepens into a dark, glossy red.
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6
Increase the heat slightly and add the marinated prawns. Stir-fry for 2-3 minutes until the prawns just start to turn pink and are well-coated in the aromatic paste.
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7
Pour in the thick coconut milk and stir gently to combine. Lower the heat to a simmer to prevent the coconut milk from curdling.
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8
Stir in the calamansi lime juice and sugar. Season with additional salt to taste. The gravy should be thick, creamy, and cling to the prawns.
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9
Add half of the shredded turmeric leaves and simmer for another 2 minutes until the prawns are perfectly cooked through and opaque.
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10
Turn off the heat, remove the lemongrass stalks, and transfer to a serving platter. Garnish with the remaining shredded turmeric leaves and serve immediately.
💡 Chef's Tips
Sautéing the spice paste until the oil separates is the most important step for a deep, complex flavor; don't rush it. If the gravy is too thick, add a tablespoon of water at a time until you reach your desired consistency. Use fresh prawns with heads attached if possible, as the fat from the heads adds incredible richness to the sauce. Avoid boiling the coconut milk vigorously, as high heat can cause the fat to separate and the sauce to lose its creamy texture. For a milder version, remove all seeds from the dried chilies before soaking.
🍽️ Serving Suggestions
Serve with hot, steaming Jasmine rice to soak up every drop of the spicy coconut gravy. Pair with a side of 'Acar Awak' (pickled vegetables) to provide a crunchy, acidic contrast to the rich prawns. Accompany with a simple stir-fried vegetable like Kangkung Belacan (water spinach) for a complete Eurasian meal. A cold, crisp lager or a chilled dry Riesling works beautifully to cut through the spice and coconut creaminess. Provide a small finger bowl with lime water, as this dish is best enjoyed eating with your hands to peel the flavorful shells.