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Malay-spiced seafood
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 55 mins
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Ingredients
for
4
- Ingredients
- 4 cooked crayfish (shelled and cooked)
- ¾ inch fresh ginger
- Chili powder
- 2 Curry leaves
- 2 Tbsps sesame oil
- 2 Tbsps Lime juice
- 1 tsp Palm sugar
- For the vegetables
- 1 ½ Leeks
- 1 clove garlic cloves
- 2 Tbsps butter
- 1 pinch Cumin
- 1 pinch Chili flakes
- salt
- freshly ground peppers
- 1 cup Coconut milk
- In addition
- ⅔ cup Coconut milk
- ¼ cup fish stock
- 3 Tbsps Shrimp paste
- 1 pinch Turmeric
Preparation steps
1.
Place the crayfish tails in a bowl. Peel the ginger and finely grate. Place in the bowl, together with the chilli powder, curry leaves, sesame oil, lime juice and palm sugar. Mix together and leave to marinate for about 30 minutes.
2.
Cut the leeks in half. Clean and cut into thin strips. Peel and finely chop the garlic. Sauté in a little butter. Season to taste with cumin, chilli, salt and pepper. Now pour in the coconut milk and simmer for 5-8 minutes.
3.
in the meantime place the crayfish tails under a hot grill for a few minutes.
4.
For the sauce heat the coconut milk in a saucepan, add the curcuma and the prawn paste and add enough fish stock to suit your taste.
5.
Arrange the leek vegetables on 4 plates, place a crayfish tail on the top, spoon some sauce over the top and serve.
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