Sambal Serai Udang
– Prawns Lemongrass Sambal –
recipe: Kartini magazine, modified by me
500 g prawns
Salt as desired
200 ml coconut milk
20 lemongrasses, chopped (I substituted for ½ – 1 cup ground lemon grass)
1 cm long fresh galangal, crushed
asam gelugur as desired (Malay: asam gelugor)
spices to be ground:
10 long red chilies / cayenne peppers
3 cloves garlic
1 cm long fresh galangal
1 cm long fresh turmeric
1. Squeeze lime and sprinkle salt over the prawns. Marinate for 15 minutes.
2. In a pan, add oil and heat the oil at medium-high. Stir fry ground spices, galangal, and lemon grass until fragrant.
3. Add prawns, stir evenly, then add coconut milk, salt, sugar and asam gelugur. Cook until hydrated. Set aside. It was suggested to serve this with ketupat (rice cake in coconut leaves).