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Receta Prawn In Coconut Cream

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This recipe is from my mom. She used evaporated milk and coconut milk for this dish. Healthy version I guess. The taste, not much different though. For her other lemak chili padi gravy, she usually used turmeric leaves instead of kaffir leaves, when I asked why and whats the benefits or difference, she answered, just to add the aroma so that gravy won't smell fishiness or sea flavour.

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Ingredientes

Cost per recipe $10.95 view details

Direcciones

  1. Wash and clean the prawns, remove the prawns whiskers and trim the legs. Blend the onions, garlics, ginger and red chilis. Heat about 5 tablespoons of cooking oil in a cooking pot or wok, add in the blended ingredients, lemon grass and turmeric powder. Saute till fragrant. Add in the kaffir leaves, tamarind pcs and a few chili padi, stir again. Then add in the coconut milk and evaporated milk, keep stiring and let it simmer for a few minutes. Before you add the prawns, stir again. Add about half cup of water, chili padi and add the prawn, stir till well mix. Let the prawn cooked for about 5 minutes and off the heat :-))

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1556g
Calories 1350  
Calories from Fat 515 38%
Total Fat 59.82g 75%
Saturated Fat 41.16g 165%
Trans Fat 0.0g  
Cholesterol 837mg 279%
Sodium 1069mg 45%
Potassium 2690mg 77%
Total Carbs 77.75g 21%
Dietary Fiber 7.1g 24%
Sugars 45.93g 31%
Protein 127.58g 204%
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