Rasa Malaysia left a comment on my Bakmi Ayam Jamur Pangsit post. She wondered if I know how to make Indonesian Prawn Curry that she had while she was in Penang, Malaysia. According to her maid, it was a Java curry and she also described how it looked like and what spices she had tasted were in that curry. I replied it back and told her that I believed it is what we call for Kare Kepiting (Crab Curry) in East Java province. That Penang’s restaurant uses Prawn instead of Crab.
I contacted two of my Indonesian fellows whom I trust as the Eastern Javanese cooking experts, mbak Winda of Les Gourmandises and mbak Lia of Dapur Gue. After discussing the recipe , I came up with my version of Kare Udang. Mbak Lia has a Madurese version of Kari Rajungan which was added cinnamon stick, cumin, and clove in.
Rasa Malaysia, you can modify the recipe that I have here by adding kerisik (literally in English coconut and in bahasa Indonesia kelapa) and substituting for cream instead of santan( literally in English coconut milk).
In this recipe, I also substituted for coconut cream powder and water instead of coconut milk. Based on my experience, keeping the skin and head on, will get a better flavor than removing the skin and head. If you don’t like whole prawns like I had here, you can use peeled prawns and substitute water for shrimp/prawn broth to get tasty curry.
I wrote the word Kare on purpose, just like the Javanese say. Here, it is the recipe.
Ingredients:
1.5 kgs giant freshwater prawns
2 lemongrasses, bruised
3 cm galangal (with diameter 2 cm long), bruised
4 kaffir lime leaves
50 g coconut cream powder (or more if you like more thicken)
700 ml water
salt and sugar as desired to season
Grind into a paste
6 shallots
3 cloves garlic
4 candlenuts, toasted
2 tsp coriander seeds, toasted
1 tsp terasi (English: dried shrimp paste, Malay: belachan), toasted
3 cms ginger
3 cms fresh turmeric, roasted (I used 1 tsp toasted ground turmeric)
2 dried red chillies
3 bird’s eye chilies (optional)
Directions:
1. Rinse off the prawns with tab water.
2. Heat up a large skillet at medium-high, add 4 tbsp oil. Stir fry the spice paste, lemon grass, galangal, and kaffir lime leaves until fragrant.
3 . Add prawns, stir evenly until well-mixed with the spice.
4. Add water and coconut cream powder; stir and cook until thicken and the prawn done.
Your kare udang galah looks delicious and I would love to eat them all…let me send you a picture of the ones I have, which I suspected have been heavily adapted and Malaysianized or with a lot more cream…anyway, thank you, will try out your version and adapt accordingly. ;)BTW, love your recent pictures! Good job.
I don't have your contact information, but feel free to email me if you would like to see the picture.
You can email me at indonesianinwinnipeg at gmail dot com. I would love to wait and see the picture.Thank you for your compliment.
Pep…. ampunnnn rasanya pengen nyantap aja nih udangnya. menih gede2 pasti mantep!!!
Makanya pas gw liat di asian store lg sale, gw lsg kalap abis udah lama gak makan udang segede itu :DRasanya mantaff Dwi
Beautiful picture!
Your kare udang galah looks delicious and I would love to eat them all…let me send you a picture of the ones I have, which I suspected have been heavily adapted and Malaysianized or with a lot more cream…anyway, thank you, will try out your version and adapt accordingly. 😉
BTW, love your recent pictures! Good job.
I don’t have your contact information, but feel free to email me if you would like to see the picture.
You can email me at indonesianinwinnipeg at gmail dot com. I would love to wait and see the picture.
Thank you for your compliment.
Pep…. ampunnnn rasanya pengen nyantap aja nih udangnya. menih gede2 pasti mantep!!!
Makanya pas gw liat di asian store lg sale, gw lsg kalap abis udah lama gak makan udang segede itu 😀
Rasanya mantaff Dwi
iya emang udang lebih enak kalo gak dikupas ya, dagingnya lebih kenyal & juicy. paling asik nyesep2 itu kulit yg uda kosong isinya hihihihi *rakus*
Thank you, east meets west kitchenMbak Lia, Thank you for your enlightenment
Beautiful picture!
iya emang udang lebih enak kalo gak dikupas ya, dagingnya lebih kenyal & juicy. paling asik nyesep2 itu kulit yg uda kosong isinya hihihihi *rakus*
Thank you, east meets west kitchen
Mbak Lia, Thank you for your enlightenment
This looks so good! I will be trying it out for sure!
waiting for your picture ^_^
This looks so good! I will be trying it out for sure!
waiting for your picture ^_^