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| Udang Galah Berempah |
Anyway the "Udang Galah" what we call here in Malaysia were huge and we cooked as Udang Galah Berempah.
INGREDIENTS:
Udang Galah(fresh river prawn), 200ml of coconut milk, 4 tablespoons of curry powder, 1 tablespoon of turmeric powder, 2 cloves of garlic*, 6-8 shallots* 1 stalk of lemon grass, 2 star anise, 1 cinnamon, cooking oil, salt to taste.
HOW TO:
Marinate prawn with turmeric powder and salt. Fry for half cook and put aside. In mortar & pestle or food processor, grind the asterisk (*) ingredients above.. Heat up 2 tablespoons of cooking oil in a bowl and fry ground paste earlier together with lemon grass, star anise and cinnamon stick until fragrant (1-2 minutes). Mix the curry and turmeric powder with some water. Add the mixture into the frying pan and continue to stir for about 2-3 minutes. Add half cooked Udang Galah and stir to mix well. Finally add salt to taste.
