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Succulent shrimp are cooked in fragrant coconut milk broth and inexperienced beans.

What’s udang masak lemak / gulai udang?

Udang means prawns/shrimp, masak means to cook dinner, and lemak means fats/oil, on this context, it merely refers back to the prawns being cooked in coconut milk. Coconut milk has a excessive fats content material and that’s why it’s usually known as lemak in Singapore and Malaysia (for instance: nasi lemak, which primarily means coconut rice as a result of the rice is cooked in coconut milk). In Indonesia, we don’t use the time period lemak in meals. It’s normally simply known as santan, which implies coconut milk or generally a dish like that is known as a gulai.

What sort of prawn to make use of

I counsel utilizing massive prawns with shells intact. Contemporary is greatest, however frozen works too. The commercial time period could be one thing like 26/30, that means there are about 26-30 items of shrimp per pound.

The right way to make udang masak lemak

There may be actually not a lot to the step-by-step as it is a pretty simple dish to arrange
1. Put all components it is advisable to grind in a meals processor and course of them right into a paste

2. Reduce the inexperienced beans into 1-inch items. Convey a small pot of water to a boil. Put the inexperienced beans in and blanch for about 2-3 minutes. Discard boiling water and refresh the inexperienced beans in chilly water to protect the colour. Put aside
3. Preheat a skillet over medium warmth. Add oil and the spice paste you grind earlier. Saute for about 3-4 minutes or till aromatic

4. Add the coconut milk and tamarind slice and proceed to stir. Management the warmth so the coconut milk gained’t boil over. Don’t arduous boil the coconut milk or it can “break” and separate. In the case of a simmer, add the shrimp and proceed to stir

5. When the shrimp isn’t totally cooked but (you will notice the physique isn’t totally pink in shade but), add the blanched inexperienced beans and proceed to stir till the shrimp turns all pink, exhibiting that they’re cooked by means of

6. Have a style and regulate it to your liking. Serve heat as a part of a multi-course meal
Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Vital suggestions

1. As shrimp/prawn is the star ingredient right here, get the very best quality you will get and enormous shrimp works higher for a recipe like this. Contemporary or frozen works.
2. I blanch the inexperienced beans individually in order that they keep the good inexperienced shade and to keep away from overcooking the shrimp
3. As soon as you set the coconut milk in, it is advisable to maintain stirring over medium warmth to keep away from the coconut milk from breaking and separate
4. Prepare dinner till the shrimp turns pink. Take care to not overcook the shrimp so that they gained’t flip robust
Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Did you make this udang masak lemak cili padi recipe?

I like it while you guys snap a photograph and tag to point out me what you’ve made 🙂 Merely tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll you’ll want to cease by and take a peek for actual!
Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Udang Masak Lemak Cili Padi (Spicy Prawn in Coconut Milk)

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Elements  

  • 500 gr massive prawns with shells (26/30)
  • 2 Tbsp cooking oil
  • 300 ml coconut milk
  • 1 piece tamarind slice (asam gelugur) can substitute with 1 Tbsp vinegar or to style
  • 200 gr inexperienced beans

Elements to grind:

  • 1 massive purple onion
  • 5 cloves garlic
  • 2 inches turmeric
  • 1 inch ginger
  • 10 Chook’s eye chili or extra to style, omit if you wish to

Directions 

  • Put all components it is advisable to grind in a meals processor and course of right into a paste

  • Reduce the inexperienced beans into 1-inch items. Convey a small pot of water to a boil. Put the inexperienced beans in and blanch for about 2-3 minutes. Discard boiling water and refresh the inexperienced beans in chilly water to protect the colour. Put aside

  • Preheat a skillet over medium warmth. Add oil and the spice paste you grind earlier. Saute for about 3-4 minutes or till aromatic. Add the coconut milk and tamarind slice and proceed to stir. Management the warmth so the coconut milk will not boil over. Don’t arduous boil the coconut milk or it can “break” and separate. In the case of a simmer, add the shrimp and proceed to stir

  • When the shrimp isn’t totally cooked but (you will notice the physique isn’t totally pink in shade but), add the blanched inexperienced beans and proceed to stir till the shrimp turns all pink, exhibiting that they’re cooked by means of

  • Have a style and regulate it to your liking. Serve heat as a part of a multi-course meal

Vitamin

Serving: 1servingEnergy: 409kcalCarbohydrates: 23gProtein: 30gFats: 25gSaturated Fats: 15gPolyunsaturated Fats: 3gMonounsaturated Fats: 5gTrans Fats: 1gLdl cholesterol: 201mgSodium: 469mgPotassium: 1061mgFiber: 4gSugar: 11gVitamin A: 1417IUVitamin C: 172mgCalcium: 144mgIron: 5mg



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