Prawn And Lemon Grass Curry (Gulai Udang Serai)


1 kg Prawns (shrimps), medium-sized
3 Shallots, peeled and sliced
3 cloves Garlic, peeled and sliced
3 stalks Lemon grass, bruised
125 ml Water
1 piece Dried sour fruit (asam gelugur)
250 ml Coconut milk, extracted from grated coconut and 250 ml water
2 Red chilies, halved lengthwise
2 Green chilies, halved lengthwise
2 Turmeric leaves, torn into pieces
Salt to taste
1 tbsp Bird's eye chili (cili padi) paste
1 tbsp Dried chili paste
1 tsp Fresh turmeric paste




Remove prawn feelers and legs. Rub prawns with salt and rinse with water. Put prawns, spices, shallots, garlic, lemon grass and water in a pot. Stir well. Add dried sour fruit slice and bring to the boil over medium heat until prawns change color. Pour in half of the coconut milk, stir and reduce heat. Leave to simmer for a while. Add red and green chilies and turmeric leaves. Season with salt to taste and pour in remaining coconut milk. Lower the heat and simmer for a few minutes and continue to stir. Turn off the heat and serve.

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