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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Recipe Information
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)
Instructions
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.
Heat the cooking oil in a wok or large skillet over medium heat.
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.
Stir in the turmeric powder and cook for another 1 minute to release its aroma.
Add the tamarind paste, coconut milk, and water to the pan, and stir until combined.
Bring the mixture to a gentle simmer. Add the sugar and salt, adjusting seasoning to taste.
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.
If using kaffir lime leaves, stir them in for added aroma just before removing the dish from the heat.
Transfer the Nyonya Prawn Shrimp to a serving dish and serve hot with steamed jasmine rice or coconut rice.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 45.9 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 508 mg | 39% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2655 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
