Freshwater Prawn Rendang

Ingredients

60ml / 2 fl oz / 1/4 cup vegetable oil
500ml / 16 fl oz / 2 cups coconut milk (santan cair)
500ml / 16 fl oz / 2 cups water
2.5cm / 1 inch cinnamon bark (kulit kayu manis)
3 star anise
5 cloves
3 Kaffir lime leaves(makrut, daun limau purut)
55g / 2 oz / 1/2 cup roasted, pounded desiccated coconut paste (kerisik paste)
1kg / 2 pounds, 3 oz freshwater prawns (udang galah), legs and feelers removed, deep-fried for 3 minutes and drained
1 turmeric Leaf (daun kunyit)
Calamansi lime (limau kasturi) - to taste

For Paste(to be finely grounded)
4 tbsp / 2 fl oz chili paste or red chilies or bird's eye chilies (cili padi)
3 candlenuts (buah keras, kemiri) or macadamia nuts
15 shallots (red onions), peeled
4 garlic cloves, peeled
3 lemongrass (serai), finely sliced
1cm / 1/2 inch fresh turmeric (kunyit), peeled
1cm / 1/2 inch galangal (lengkuas or blue ginger), peeled
1 m / 1/2 inch ginger, peeled
3 Kaffir lime leaves(makrut, daun limau purut)
White sugar or palm sugar (gula Melaka) to taste

Method

Heat oil and sauté the paste until fragrant. Lower the heat in order not to burn the spices. Cook slowly till oil surface.

Add in cinnamon bark, star anise and cloves. Once the fragrance of the spices arises, add in coconut milk.

As the gravy starts to boil, immediately bring down the heat to prevent the coconut from curdling.

Add in turmeric leave, white sugar (or palm sugar) and salt. Simmer until the gravy thickens.

Add in the prawns and continue to simmer until the oil separates and the gravy is slightly dry.

Turn off the fire and add in Kaffir lime leaves and roasted, pounded desiccated coconut paste (kerisik paste). Stir them well.

Add in calamansi lime juice to taste, and serve.

This rendang can be served with rice, bread or traditional malay rice cake (ketupat).

nikmati hidangan anda,enjoy your meal,profiter de votre repas,享受您的膳食