Prawn & Seafood Dishes
 
Sambal Goreng Udang 
(Fried Prawns with Coconut Milk)
Ingredients (Serves 4)
500g (1 lb) raw prawns
2 tablespoons peanut oil
6 curry leaves
1 onion, finely chopped
2 fresh red chillies, seeded and chopped
3 cloves garlic, finely chopped
½-1 teaspoon sambal ulek (hot chilli paste)
½ teaspoon loas powder
½ cup prawn stock (-->)
30g (1oz) creamed coconut, grated
¾ teaspoon salt
½ teaspoon palm sugar, or substitute
Shell and de-vein prawns, saving heads and shells for making stock. Heat oil in frying pan and fry curry leaves, onion, chillies and garlic on low heat for 5 minutes or until onions are soft and golden. Stir occasionally.
Add sambal ulek and loas powder and fry for a few seconds, then add prawns and stir fry until they change colour. Stir in the stock, creamed coconut, salt and sugar. Simmer uncovered on low heat until liquid thickens and oil starts to seperate. Serve as an accompaniment to rice and curries.
To make stock :
Wash and well drain the prawn heads and shells. Heat a tablespoon of oil in a saucepan and when very hot, throw in the shells and heads. Stir fry until they turn bright pink, then add 2 cups hot water and simmer until liquid is reduced to less than a cup. Strain before using. 
 
 
Laksa Lemak 
(Mixed Seafood Soup)
Ingredients (Serves 6-8)
6 large dried red chillies
2 tablespoons dried prawns or 2 tablespoons dried shrimp paste (blacan)
2 medium onions
2 small knobs fresh or brined laos root or2 teaspoons laos powder
6 candlenuts or madadamia or brazil kernels
2 stems lemongrass or thinly peeled rind of 1 lemon
4 tablespoons peanut oil
1 teaspoon ground turmeric
1 tablespoon ground coriander
6 cups coconut milk or 2 cans coconut milk diluted with water
Accompaniment :
500g (1lb) raw prawns
500g (1lb) prepared fishcakes
185g (6oz) crabmeat (optional)
1 tablespoon oil
10 cups water
salt
375g (12oz) rice vermicelli
250g (8oz) fresh bean sprouts
1 green cucumber
small bunch laksa leaves (vietnamese mint)
sambal ulek (hot chilli paste)
frsh limes
Preparation
Wash the prawns well, remove shells and heads and reserve for making stock. De-vein the prawns, slice the fish cakes and pick over the crabmeat for any bony bits. Keep the seafood refrigerated until required.
Heat a tablespoon of oil in a saucepan, add the well drained prawn shells and heads and fry, stirring, until they turn red. Add the water and 2 teaspoons salt and simmer covered for about 1 hour or until reduced by one-third. Strain stock, discard shells and heads.
Pour very hot water over the rice vermicelli in a bowl and leave to soak for 10 minutes. Drain. Pinch any straggly tails off the bean sprouts, wash well and drain in a colander. Peel and seed the cucumber and cut into matchstick strips. Shred the laksa leaf finely. 
Soup
Break off stems of dried chillies and shake out the seeds. Soak the chillies and dried prawns in hot water for at least 10 minutes. Put the chillies, prawns, onions, laos, nuts and finely sliced lemongrass (use only the white portion) into the container of an electric blender. Add a little of the soaking water to facilitate blending, and grind to a purée.
Heat 3 tablespoons oil in a heavy saucepan and fry the ground mixture, stirring to prevent burning, until it is brown and smells fragrant. Add the turmeric and coriander and stir fry for a minute longer. Add the strained stock and simmer for half an hour.
Before serving, add the coconut milk, taste and correct seasoning. Add the sliced fishcakes and crabmeat and bring to simmering point. Drain the rice vermicelli and add to the soup. Heat a tablespoon of oil and stir fry the prawns for a couple of minutes, adding a little salt to taste.
Serve the laksa in large bowls, topping each bowl with bean sprouts, cucumber strips, a few prawns and shred of laksa leaf. Serve chilli sambal seperately for intrepid chilli eaters, and halved limes or lemon for those who prefer a more piquant flavour.
 
 
Rempeyek Udang 
(Prawn Fritters)
Ingredients (Makes 18-22)
250g (8oz) shelled raw prawns
2 eggs, beaten
1 tablespoon water
1 tablespoon rice flour
2 tablespoons ground rice
1 small clove garlic, crushed
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon kencur powder (aromatic ginger)
¼ sereh powder
1 fresh red chilli, seeded and sliced
1 small onion, quartered and sliced
peanut oil for deep frying
De-vein prawns and chop roughly. Combine eggs, water, rice, flour, ground rice, garlic, seasonings and spices. Fold in the chilli, onion and prawns.
Heat peanut oil and when vey hot, drop batter by ½ tablespoonfuls into the oil, 3 or 4 at a time. Fry over medium heat until golden on oth sides, drain on absorbant paper and serve hot.
 
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