Spice Paste:

  • 1 red onion
  • 2 cloves garlic
  • 5 dried chillies, soaked in hot water
  • 2 large fresh red chillies
  • 2cm fresh turmeric
  • Splash of water, if needed
  • 6 tiger prawns, peeled and deveined
  • 3 ping pong eggplants (or ½ medium eggplant), cut into pieces
  • 3 okra, sliced
  • 2 whole lemongrass, bruised
  • 4 sprigs curry leaves
  • 1 tablespoon tamarind soaked in 1 cup water
  • 1 cup coconut milk (5%, super light)
  • 3g dried belacan, toasted and ground into powder


  • Spring onion
  • Bottom white bits


  1. To make the spice paste, blend the shallots, garlic, dried chillies and turmeric into a smooth paste.
  2. Heat oil in a wok and fry the bruised lemongrass and curry leaves for half a minute.
  3. Add in the blended spice paste (3 tbsp) and continue to fry till it gets fragrant and the oil separates.
  4. Add coconut milk (5%) and liquid from soaked tamarind.
  5. Add the vegetables and cook for 5 minutes at a low simmer. If needed, add more water.
  6. Once vegetables have softened, add prawns to cook.
  7. Garnish and serve with rice.

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