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Ingredientes
- 1 kilo medium size small or medium sized prawns, shelled, leave tails
- 1/4 small sized pumpkin or squash, skinned, de-seeded, sliced thinly into small triangles
- 1-2 medium sized eggplant, cut into thin slices
- 2-3 pieces red or green chili, cut crosswise
- 1 large can coconut cream
- 1 large onion, peeled, chopped
- 1/2 garlic, peeled, crushed, chopped
- 2 thumb size ginger, skinned, cut into thin strips
- 1 tbsp. salted shrimp paste
- salt
- cooking oil
Direcciones
- In a wok heat some cooking oil, add in the ginger and garlic, stir cook for about a minute.
- Then add in the onion and stir cook for another minute or until translucent.
- Add in half of the coconut milk and about 2 to 2 1/2 cups of water bring to a boil and simmer for 2 to 3 minutes stirring occasionally to prevent from curdling.
- Add in the shrimp paste and eggplant and simmer for about 2 to 3 minutes then add in the pumpkin and continue to cook for about 2 to 3 minutes, season with salt to taste.
- Now add in the remaining coconut cream and the prawns, continue to cook for another 5 to 8 minutes or until the prawn are just cooked.
- Serve with rice.
