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Brunei Prawns in Lemongrass Coconut Sauce
Udang Sambal Serai Bersantan
A succulent dish featuring plump prawns cooked in a fragrant and creamy sauce infused with lemongrass, chili, and coconut milk. This dish balances the sweetness of the prawns with the aromatic zest of lemongrass and a gentle kick of spice, making it a delightful seafood option representative of Brunei's coastal influences.
🧂 Ainekset
- 500 g Large prawns, peeled and deveined
- 400 ml Coconut milk
- 2 stalks Lemongrass, finely chopped
- 4 cloves Garlic, minced
- 3 medium Shallots, finely chopped
- 2 Red chilies, deseeded and chopped (or to taste)
- 1 inch Ginger, minced
- 1 tsp Turmeric powder
- 1/2 tsp Belacan (shrimp paste)
- 1 tbsp Lime juice
- to taste Salt
- 1 tsp Sugar
- 2 tbsp Cooking oil
- 2 Kaffir lime leaves, bruised (optional)
👨🍳 Ohjeet
- 1
Prepare the sambal paste: In a food processor or mortar and pestle, combine the chopped lemongrass, minced garlic, chopped shallots, chopped red chilies, minced ginger, turmeric powder, and belacan. Process or pound until a smooth paste is formed. Add a little water if needed to help blend.
💡 Ammattilaisvinkit: Using a mortar and pestle can yield a more authentic texture for the sambal paste. - 2
Heat the cooking oil in a wok or large skillet over medium-high heat. Add the sambal paste and sauté until fragrant and the oil starts to separate, about 5-7 minutes. If using, add the bruised kaffir lime leaves and cook for another minute.
💡 Ammattilaisvinkit: Cooking the sambal paste thoroughly is essential to develop its full flavor and aroma. - 3
Pour in the coconut milk and bring the mixture to a gentle simmer. Stir in the lime juice, salt, and sugar. Taste and adjust seasoning as needed.
💡 Ammattilaisvinkit: Simmering the coconut milk allows the flavors to meld and the sauce to thicken slightly. - 4
Add the prawns to the simmering sauce. Cook for 3-5 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook the prawns, as they can become tough.
💡 Ammattilaisvinkit: Prawns cook very quickly, so add them towards the end of the cooking process. - 5
Serve the prawns immediately, spooning the fragrant sauce over them. This dish is best enjoyed with steamed rice.
💡 Ammattilaisvinkit: Garnish with fresh cilantro or chopped spring onions for added freshness and color.
💡 Ammattilaisvinkit
- ✓Ensure your prawns are fresh for the best flavor and texture.
- ✓Adjust the amount of chilies to control the spice level.
- ✓If you don't have belacan, you can omit it, but it adds a distinct umami depth to the sauce.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add sliced onions or bell peppers along with the sambal paste for added texture.
- Substitute shrimp with squid or fish fillets for a different seafood variation.
- A squeeze of fresh lime juice just before serving can brighten the flavors.