Don’t be deceived by its name, this Indonesian Prawn Curry 印尼咖喱虾 does not refer to the origin of the seafood but rather the taste. This is a very popular dish in Malaysia and during our recent visit to Ipoh, Perak, I got to try this dish for the first time. It tasted amazing and what I liked about this curry is I believed the restaurant used soya bean milk instead of coconut milk. In my opinion, this is a much healthier dish.
As I am always on a lookout for new dishes to share with our readers, this was definitely one of the dishes that I could not wait to recreate in my kitchen.
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600g prawns, with shells on and legs trimmed.
5 shallots, chopped
4 garlic, minced
1-inch ginger, minced
1 tablespoon dried prawns, soaked and minced
3 tablespoons meat curry powder
½ inch of belacan, toasted, chopped into smaller pieces
2 stalks of lemongrass, white part only, bruised
3 stalks of curry leaves, leaves stripped from stalks.
2 to 3 cups of soya bean milk
Fish sauce to taste
Sugar, to taste (optional)
Some cooking oil
- Marinate the prepared prawns with 2 tablespoons of curry powder and ½ tablespoon of salt.
- Heat wok or claypot with 3 tablespoons of oil.
- Add in shallots, garlic, ginger and lemongrass. Fry till fragrant.
- Next, add in the dried prawns and belacan and fry for a minute.
- Add in 1 tablespoon of curry powder and half the curry leaves. Then fry for another 2 minutes.
- Add in the prawns and give it a few quick stirs.
- Add in ½ cup of chicken stock and turn the heat up. Bring it to a fast boil and simmer for 5 minutes.
- Add 2 cups of the soya bean milk and turn up the heat to bring to a fast boil. Then lower the heat and let it simmer for 5 minutes. Half way through the cooking process, you may add more soya bean milk if necessary.
- Once the prawns are cooked through, add in the rest of the curry leaves and give it a quick stir.
- Turn off the heat and serve immediately.