Ingredients /nutrition
- 12 shrimps
- 3/4 tsp salt
- 1/2 tsp sugar
- 25 bird's eye chilies
- 2 cm peeled knob turmeric
- 3 peeled garlic cloves
- 2 tbsp vegetable oil
- 1/2 tsp ground turmeric
- 3 sliced onions
- 2 tsp tamarind pulp, mixed with 60 ml water and strained
- 1/2 tsp salt
- 1 sliced red chili
Methods / instructions
- Season shrimps with salt and sugar and allow to stand for 20 minutes.
- Ground bird’s eye chilies, turmeric and garlic cloves in a blender or food processor.
- Heat oil in a wok and saute ground spices until aromatic.
- Add in remaining ingredients, bring to boil and add in shrimps.
- Cook for a further 5 minutes.
- Serve hot with steamed rice.
Servings: 4-6
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
|