Prawn In Coconut Gravy / Gulai Udang

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Today my nieces and nephew come to my house. I have not cooked anything because I just plan to eat instant noodle in prawn stock. Since they came, I need to prepare lunch and decided to make this Prawn Coconut Soup or Masak Lemak Udang in Malay Language. There are many variation of Masak Lemak Udang here in Malaysia, however I chose the most simple recipe for my niece to eat, simple and less spicy. 

In my parents' hometown which located in the East Coast of Malaysia Peninsular, Masak Lemak Udang is cooked with dried chili. While mostly in Southern area, Masak Lemak is cooked with bird eye chili. 

Today's recipe is cooked with bird eye chili, but I reduced it a lot in number so that my niece can eat it. It is originally my mom's recipe, but I just added a few optional ingredients to compliment the use of lime juice. Okay lets go to the recipe.

Prawn in Coconut Soup


Tamarind Peel

Preparing the shallot and chili paste

Ready in about 30 minutes

Ingredients

  • 300 gram prawn of choice
  • 3 to 5 bird eye chili  (actually you can put up to 20)
  • 7 shallots 
  • 1 inch fresh turmeric or 1/2 teaspoon of turmeric powder
  • 100 ml coconut milk diluted with 2 and 1/2 cups of water
  • 50 ml coconut milk
  • 2 slices of "asam gelugor" or tamarind peel. This is the fruit from 'Garcinia Atroviridis' tree. Maybe it can be replaced by 1 tbsp of lemon juice or lime juice, or to taste. Maybe lime peel also can be used. I never tried using these juices before. 
  • 1 stalk of lemongrass (optional, or use if you are using lime or lemon juice or peel)
  • 1 turmeric leaf (optional)
  • Salt to taste
  • 1/4 tsp of white sugar (optional)

Method

  • Wash the prawns and set aside. 
  • Use mortar and pestle to make a paste of shallot, turmeric and bird eye chili. You can also use food processor. 
  • Peel the outside layer of lemongrass. Cut the root and cut 5 inch from the root. We are using the stalk only. Crush it. 
  • Wash turmeric leaf and tie it with simple tie. Crush it a bit to release the flavor. 
  • Heat a pot with low heat. Add in the shallot-chili paste. Cook for 1 minute. 
  • Pour in the diluted coconut milk.
  • Add in 'asam gelugor' or juice of choice. Put in the lemongrass and turmeric leaf. 
  • Add 2 tsp salt, or to taste and sugar.
  • Cook in the low heat until the mixture boil. Stir occasionally to prevent the coconut milk from curdling. This is a very important step. 
  • Lastly add the prawn and remaining undiluted 50 ml coconut milk. Stir occasionally and bring to boil or until the prawn is cooked. It may take about 2 minutes. 
  • Turn of the stove. Stir the soup for about 2 minutes. 
  • Serve with hot rice, baked eggplant, steamed long bean and fried anchovies. 




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