Creamy sambal serai prawns ready to serve
A Nyonya in UK, Dairy free, Health & Well Being, Healthy, Lunch, Recipes

Sambal Serai Prawns or Creamy Prawns with lemongrass, cashew nuts & coconut milk

Sambal Serai Prawns or Creamy Prawns with lemongrass, cashew nuts & coconut milk is not a common dish Nyonya dish. This is what I know.

It looks like I do not know a lot!

This easy prawn recipe has lemon grass, cashew nuts and coconut milk. . It is also known as sambal seral udang or creamy lemongrass sambal prawns. This dish is not hot. Fresh chillies are used for garnishing.

I first come across this dish in a Melaka Nyonya restaurant. I love it so much that I recreate it at home. As my family did not cook it, I was a bit intrigued and did some research. I found out that Penang has its version as well.

I modify the recipe a bit in the sense that I chop the lemongrass instead of pounding it as I prefer the bursts of flavour when one bites on the bits.

Here is my version. I hope you like it.

Creamy Prawns being tested
Creamy prawns being tested.

Do give it a try and let me know how it goes or tag me at IG @mynyonyarecipe.

Please subscribe to my YouTube channel for more visual instructions of my recipes.

All likes and subscribes are greatly appreciated.

Cheers

Penang Lassie

Sambal Serai Prawns / Creamy Prawns with lemongrass, cashew nuts & coconut milk

This easy prawn recipe has lemon grass, cashew nuts and coconut milk. It is a Nyonya dish. It is also known as sambal seral udang or creamy lemongrass sambal prawns. This dish is not hot. Fresh chillies are used for garnishing.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dinner, lunch
Cuisine: Asian, Chinese, Malaysian, Nyonya, South-east Asian
Keyword: cashew nuts, coconut milk., easy less than 30 min, easy recipe, Nyonya, Prawns, shrimp
Servings: 4
Cost: £6

Equipment

  • Wok or frying pan
  • ladle

Ingredients

Ingredients

  • 80 g Raw cashew nuts dry roasted
  • 75 ml Cooking oil
  • 4 cloves Garlic – thinly sliced or 15g
  • 5 Shallots - thinly sliced or 50g
  • 2 Lemongrass – fat part only chopped
  • 1 tsp Belacan or shrimp paste or 5 g
  • 1 tsp Tamarind pulp or 5 g
  • 300 g Medium sized prawns shelled and deveined or 250g frozen peeled raw prawns thawed
  • 125 ml Thick coconut milk fresh from ½ coconut, or canned
  • 2 tsp Sugar or to taste or to taste
  • Salt to taste

Garnish

  • 1 Red chilli - chopped
  • 1 Green chilli - chopped

Instructions

  • Heat the oil in a wok or frying pan.
  • Mix the tamarind with the coconut milk, squeezing out the pulp. Set aside.
  • Fry the garlic slices till golden brown and crisp. Dish out and set aside
  • Fry the shallot the same way and dish out and set aside
  • Using the same remaining oil, fry the chopped lemongrass and belacan until fragrant. Break it into small pieces.
  • Strain the coconut and tamarind mixture into the wok.
  • Bring to a boil.
  • Add in the prawns and stir to cook.
  • Add in half of the fried garlic and shallots.
  • Mix and dish up.
  • Sprinkle with the remaining garlic and shallots, cashews and chopped chillies.
  • Serve with rice and a vegetable accompaniment.

Video

Notes

Serve with rice and a vegetable.
Here is the recipe:
Easy Chinese blanched vegetable
https://youtu.be/Jk-4-_WzYNg

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