20. Malaysian Prawn Vegetables Coconut Stew
- 8 Asian shallots
- 2 cloves garlic
- 1 piece thumb size galangal or ginger, bashed
- 2 stalks lemongrass, bruised
- A pinch of saffron
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 200 g cabbage, sliced
- 100 g snake / long beans or green beans, cut into 5cm length
- 2 Japanese eggplants, halved and cut into 5cm length
- 2 pieces tempeh (fermented soy bean cake) or fried tofu, cut into bite-size pieces
- 400 ml coconut milk
- 600 ml water
- 500 g prawns
- Salt to taste
- Use a food processor or mortal and pestle to pound the shallots and garlic into a paste.
- Heat 4 tbsp oil in a medium size pot on medium heat.
- Add shallot & garlic paste and fry until slightly brown and fragrant.
- Add lemongrass, galangal (or ginger), saffron, turmeric powder and chilli powder and continue to fry for a further minute.
- Add the vegetables (cabbage, beans and eggplants) and soy bean cake (or tofu) and stir until well coated with the spice paste.
- Add coconut milk and water. Bring to a boil and lower down the heat to a slow gentle simmer until vegetables are almost cooked. Add prawns and cook a further 2-3 minutes until prawns are just cooked.
- Add salt to taste.
- Remove the lemongrass and galangal / ginger. Serve immediately with lontong, nasi impit or steamed rice.