Nyonya Prawnshrimp Recipes

SAMBAL UDANG (PRAWN SAMBAL)

Sambal Udang (Prawn Sambal) image

Sambal Udang (Prawn Sambal) recipe - Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves.

Provided by Rasa Malaysia

Time 10m

Number Of Ingredients 10

Ingredients

3 tablespoons oil
1.5 lbs. (600 g) prawn/shrimp, shelled and deveined
2 cups water
2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained
3 kaffir lime leaves, sliced thinly
2 teaspoons salt or to taste
1 teaspoons sugar or to taste
10 dry red chilies, deseeded
10 shallots, peeled
30 g (1 oz.) belacan

Steps:

Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
Add the prawn and continue to stir-fry for about 2-3 minutes.
Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.

Nutrition Facts : Calories 245 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 11 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 1104 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SINGAPORE-STYLE NYONYA CURRY

Singapore-style nyonya curry image

GF member Suzanne Bloor shares her go-to Friday night dish: a simplified chicken curry with South East Asian influences. Ideal for a family of four

Provided by Suzanne Bloor

Categories Dinner

Time 1h28m

Number Of Ingredients 7

Ingredients

80g nyonya curry paste (available online and at Waitrose & Partners, or see tip, below)
500g bone-in chicken thighs, skin removed
200g potatoes, cut into 3cm cubes
150g carrots, cut into 3cm cubes
1 large onion, roughly chopped
100ml coconut milk
cooked rice and naan breads (optional), to serve

Steps:

Heat the oven to 180C/160C fan/gas 4. Put 200ml water and the curry paste in a large ovenproof saucepan. Stir and bring to a gentle simmer over a low heat until the mixture is fragrant.
Add the chicken, potatoes, carrots and onion, season and stir well to combine. Turn up the heat to medium and bring to the boil, stir in the coconut milk, then bring back to the boil. Remove from the heat, cover the pan and transfer to the oven to cook for 1 hr 15 mins, removing the lid after 45 mins, or until the veg is tender but not quite falling apart, and the chicken is cooked through. The curry should have a broth-like consistency. Check for seasoning.
Serve in shallow bowls over rice, with some naan breads on the side, if you like. Will keep covered in the fridge for up to two days.

Nutrition Facts : Calories 320 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

NYONYA PRAWN/SHRIMP

Nyonya Prawn/Shrimp image

Nyonya food, also referred to as Straits Chinese food or Lauk Embok Embok, is an interesting amalgamation of Chinese and Malay dishes thought to have originated from the Peranakan (Straits Chinese) of Malacca over 400 years ago. This was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. Here, the ladies are called nyonyas.

Provided by ladylynd

Categories Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

400 g prawns or 400 g shrimp, unshelled and leave the tail
1 stalk lemongrass, blended
6 garlic cloves, blended
1 whole onion, blended
3 chili peppers, blended
1 cup coconut milk
5 tablespoons vegetable oil
salt

Steps:

Sauté lemon grass, garlic, onion and chili with
vegetable oil until its turned slightly brown or when you can smell the aroma.
Add salt to taste.
Then add in the coconut milk and stir until it's dried up.
Lastly add in the prawns/shrimp. Cook until prawn is done.
Ready to serve.
This dish is meant to be dry and the sautéed ingredients will enhance the prawn's flavor.

Nutrition Facts : Calories 516.7, Fat 30.3, SaturatedFat 13.8, Cholesterol 126, Sodium 597.5, Carbohydrate 47.3, Fiber 1.2, Sugar 41.1, Protein 15.7

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