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Gulai Lemak Udang

Eat the Wind
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine Malaysian
Servings 4

Ingredients
  

Rempah (spice paste)

  • 2 big red chilies
  • 2 small Thai bird’s eye chilies more if you want it spicier
  • 2- inch fresh turmeric peeled and roughly chopped
  • 1 lemongrass bottom stem roughly chopped
  • 1 shallot peeled and roughly chopped
  • 1 tablespoon water

Main ingredients

  • 1 ¼ cup water
  • ¾ cup coconut milk
  • 1 Assam peel (dried tamarind peel)
  • 1 turmeric leaf roughly torn into large pieces
  • 4 bunches laksa leaves also known as Vietnamese mint. Approx. ½ cup leaves
  • 2 laksa flowers also known as ginger flower, stem removed, flowers quartered vertically
  • 1 large tomato quartered
  • 15 small prawns shelled and cleaned
  • Salt and sugar to taste

Instructions
 

  • Blend the rempah (spice paste) ingredients together until it’s a thick paste.
  • Add the paste into a large deep pan or large pot over medium heat. Add the water, coconut milk, assam peel, turmeric leaf, laksa leaves and laksa (ginger) flowers. Bring to a slow boil and then lower the heat to a simmer. 
  • Constantly stir it or the coconut milk will curdle. After a few minutes of simmering, check and see if the laksa flower has softened. If it has, add the prawns and tomato and simmer until the prawns are cooked. 
  • Add salt and sugar at the end of the cooking process. The soup will be very fragrant from all the spices so you may not need as much added flavoring.
Keyword Seafood, Spicy