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Malaysian Curry : Prawns with Coconut Milk and Bamboo Shoots
Ingredients A
300g medium prawns
150g bamboo shoots (sliced)
2 slices ginger
5 chili padi
4 assam slices (soaked)
Ingredients B
5 tablespoons Malaysian sambal paste
2 stlaks lemongrass
1 cup water
2 teaspoons sugar
Ingredients C
200g thick coconut milk
Salt, to taste
Method for Cooking Prawns with Coconut Milk and Bamboo Shoots:
Put Ingredients B in pot, bring to boil, add in bamboo shoots, ginger, chili padi and assam slices. Reduce to low heat, cover and simmer for 20 minutes.
Add in prawns to cook, stir in Ingredients C and bring to boil. Turn off the heat.
Remove and serve with white rice.
Tip:
You can replace bamboo shoots with pineapples or potatoes.
