Wednesday, June 27, 2007

Masak Lemak Cili Api Prawns

Here's something I pulled out from my ever expanding backlog. This one's from when Chuan was over a while back for a cooking session. In fact, it was so long ago I can't properly recall what went into the food :(

Chuan: if you spot any mistakes/omissions, do edit the post

Can't remember how the situation unfolded, but somehow, only after all the planning, shopping, and prep work we done, did we realise that both of us were working towards a different dish -- Chuan had his mind set on a thai green curry thingy, while I was working towards something like masak lemak cili api.

Whichever the inspiration, they both led to the same ingredients, and one dish :p

To make things green, we got some leafy stuff from the chinese market - a huge bunch of coriander and what we suspect to be curry leaves.

For the ooomph factor, lots of chillies!

Finely chop all the above, ...

... then have Chuan pound 'em!!

The prawns are then mixed into the concoction and left to marinate for a while.

Next, we added in some coconut milk and put the whole mixture to boil, stirring constantly. Once the prawn is cooked, fish them and continue simmering the sauce curry soup lemaky liquid stuff.

We then realised that some asam jawa (tamarind) juice would be require, but of course, I didn't have any lying around. A substitution is in order ....

... OK, this will do.

Simmer simmer.

Stir stir.

When it finally looked good enough to eat, the cooked prawns went back in. Then some sliced lady's fingers. Finally, a little fish sauce to taste.


Masak Lemak Cili Api Prawns

Served with crispy fried salmon topped with shallots and soy sauce. (and rice. of course.)

and a couple of ice cold Innis & Gunn



At June 28, 2007 12:53 am, Blogger BengChuan said...

I think all the ingredients are there. Couldn't remember it :)

luckily it turned out alright ..hehe.

At June 28, 2007 2:49 am, Blogger Tummythoz said...

Curry leaves over here in M'sia do seem smaller. Hmm.. different species but serves d same purpose?
Those prawns do look sumptious!

At June 28, 2007 4:08 pm, Anonymous Kay said...

Hmmm.... interesting meal...

At June 29, 2007 5:37 am, Blogger Fashionasia said...

prawns rite...u cannot marinate too long...also never marinate with salt. remember that! else it wont be fresh.....
hehe..just some words of wisdom frm the wise one.

At July 02, 2007 3:52 pm, Blogger wallakazoo said...

how does the salt affect the prawn?

At March 02, 2008 5:15 am, Anonymous Anonymous said...

hi.. those are not curry leaves - it's called daun kesum or laksa leaves. in english vietnamese corriander.

At February 10, 2010 4:34 pm, Anonymous Anonymous said...

hi there. uhm... actually those are not curry leaves. actually they are what malays call as "daun kesum", which you put in laksa penang, masak asam pedas and such :)they have totally different smell and taste :)


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