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Ingredients Jump to Instructions ↓

  1. 2 tbsp chilli powder

  2. 10 shallots (minced)

  3. 2 tbsp minced lemongrass

  4. 1 tsp turmeric powder

  5. 1 tsp blue ginger powder

  6. 2 tsp belacan powder

  7. 100 grams tamarind juice

  8. 1 1/2 litres water

  9. 60g pickled fish stomach

  10. 600 grams peeled fresh prawns

  11. 1 can diced pineapple (400g)

  12. 2 eggplant/aubergine (cut 2 1/2cm)

  13. 10 snake beans or 500 grams french beans (cut 2 1/2 cm length ways)

  14. 1 ginger flower/ bunga kantan Finely Shredded Vegetables

  15. 20 Vietnamese mint ( polygonum leaves/daun kesom/daun laksa )

  16. 30 beatle leaves (daun kadok)

  17. 2 turmeric leaves

  18. 5 kaffir lime leave Salt and sugar to taste

Instructions Jump to Ingredients ↑

  1. Boil curry paste stock for 15 minutes.

  2. Add the shredded vegetables, pickled fish stomach and prawn.

  3. Add seasonings and cook for another 15 minutes.

  4. Dish out and serve immediately.

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