Prawn Rendang
10 pax
Watch The Cooking Video
| 1 cup | Coconut milk |
| 2 pieces | Kaffir lime leaves |
| 2 pieces | Tumeric leaves |
| 1 tsp | AJI-NO-MOTO® |
| 4 tsp | Salt |
| 25 g | Palm sugar, grated |
| 4 tbsp | Toasted grated coconut |
| 30 | Prawn |
Ingredients A: blended
| 8 | Shallot |
| 8 cloves | Garlic |
| 10 sticks | Dried chili, boiled |
| 2 inch | Ginger |
| 2 inch | Galangal |
| 2 sticks | Lemongrass |
| 4 inch | Tumeric root |
| ½ cups | Cooking oil |
- Heat the wok, fry blended ingredients (A) fragrant
- Add in coconut milk, kaffir lime leaves and turmeric leaves
- Season with AJI-NO-MOTO®, salt and palm sugar
- Add in toasted grated coconut, cook until slightly dried
- Add in prawn, stir until prawn is cooked and the gravy has slightly dried
- Ready to serve
AJI-NO-MOTO® Recipes
