Udang Masak Lemak Daun Kaduk
Ingredients
4 bird’s eye chilies, crushed
1 large carrot, cut into wedges
2pcs dried tamarind skin
500ml water
4 kaffir lime leaves, shredded finely
15 kaduk leaves
200ml MARIGOLD Evaporated Filled Milk
1½ tbsp chicken seasoning
Salt and pepper to taste
Ingredients for prawn marinade:
400g medium prawns, remove shells
1tsp salt
Ingredients for spice:
3cm ginger
3cm fresh turmeric
10 shallots
3 cloves garlic
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Marinate prawns with salt and set aside.
Combine spice ingredients, chilies, carrots, tamarind skin and water in a pot and bring it to a boil. Simmer mixture for 20 minutes.
Add in prawns, shredded kaffir limes leaves, kaduk leaves and MARIGOLD Evaporated Filled Milk.
Bring mixture to a simmer and add in chicken seasoning and salt and pepper to taste.
Once prawns are cooked, turn off heat.
Any remaining green curry sauce can be stored in a glass bottle in the refrigerator for a week
