Nyonya Prawn Shrimp
Dive into the vibrant flavors of Malaysian cuisine with this tantalizing Nyonya Prawn Shrimp recipe! Featuring succulent tiger prawns bathed in a rich, aromatic sauce made from a homemade spice paste of shallots, garlic, chilies, and candlenuts, this dish perfectly blends the tanginess of tamarind, the creaminess of coconut milk, and the earthy warmth of turmeric. A quick stir-fry infuses the prawns with bold flavors, while optional kaffir lime leaves add a citrusy fragrance that elevates the dish. Ready in just 35 minutes, this easy yet sophisticated seafood recipe is ideal for busy weeknights or special occasions. Serve it hot with steamed jasmine or coconut rice for an irresistible meal that celebrates the essence of Nyonya cooking. Perfect for fans of Southeast Asian cuisine, this dish is a must-try for those craving something exotic and unforgettable.
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Ingredients
- 500 grams Tiger prawns (or large shrimp, peeled and deveined)
- 5 pieces Shallots
- 3 pieces Garlic cloves
- 5 pieces Dried chilies (soaked in warm water)
- 2 pieces Fresh red chilies
- 3 pieces Candlenuts (or macadamia nuts as a substitute)
- 1 teaspoon Turmeric powder
- 2 teaspoons Tamarind paste
- 200 milliliters Coconut milk
- 100 milliliters Water
- 3 tablespoons Cooking oil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 3 pieces Kaffir lime leaves (optional, julienned)
Directions
Step 1
Prepare the spice paste by blending the shallots, garlic, soaked dried chilies, fresh red chilies, and candlenuts in a food processor until smooth. Add a splash of water, if needed, to facilitate blending.
Step 2
Heat the cooking oil in a wok or large skillet over medium heat.
Step 3
Add the spice paste to the heated oil and stir-fry for 5-7 minutes, or until fragrant and the oil begins to separate from the paste.
Step 4
Stir in the turmeric powder and cook for another 1 minute to release its aroma.
Step 5
Add the tamarind paste, coconut milk, and water to the pan, and stir until combined.
Step 6
Bring the mixture to a gentle simmer. Add the sugar and salt, adjusting seasoning to taste.
Step 7
Add the prawns to the sauce and cook for 3–5 minutes, or until the prawns turn pink and opaque. Do not overcook the prawns.
Step 8
If using kaffir lime leaves, stir them in for added aroma just before removing the dish from the heat.
Step 9
Transfer the Nyonya Prawn Shrimp to a serving dish and serve hot with steamed jasmine rice or coconut rice.
Nutrition Facts
| Serving size | (1103.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1390.5 |
| Total Fat 65.2g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 945mg | 0% |
| Sodium 2994.0mg | 0% |
| Total Carbohydrate 82.7g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 45.9g | |
| Protein 130.0g | 0% |
| Vitamin D 760IU | 0% |
| Calcium 508.0mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 2655.0mg | 0% |
Source of Calories