Tiger Mike's Minangkabau-Style Prawn Rendang

Syam,

This is an award winning recipe by the famous Chef - Azrah Kamalah Shashi. KIV for one of our meetings. I can get large and fresh prawns from Banting:

Spice Paste:
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp fennel (jintan manis) seeds
10 cili padi kampung
10 shallots4 gloves garlic
5cm ginger
5cm fresh turmeric
5cm galangal (Lengkuas)

125ml oil for frying
8-10 large fresh prawns

4tsp cili powder
1.5 litres coconut milk, extracted from 2 coconuts
2 stalks lemongrass, crushed
2 turmeric leaves, sliced finely
50g toasted grated coconut (kerisik)

To make spice paste: In a blender, grind the spice paste ingredients together. Set aside.

To fry prawns: Heat the oil in a wok over medium heat. Add prawns and fry until golden brown in colour. Remove and set aside.

To fry spice paste and make gravy: Add the spice paste and cili powder to the oil remaining in the wok. Over low heat, fry, stirring, until aromatic - about 10 minutes. Add the coconut milk a little at a time, stirring continuously to mix well after each addition. Add the lemongrass and turmeric leaves, and cook until gravy thickens.

To Finish: Add the prawns and kerisik; stir to combine. Remove and serve immediately.