材料

红辣椒15个，去籽
清油5大匙
疯柑叶5片，1片切细丝
盐1小匙
大型鲜虾12只，保留头部，去壳去肠泥
大型洋葱1个，去皮切丝
酸柑5个，挤汁
糖2小匙

做法

  1. 用搅拌器把红辣椒搅打成泥。
  2. 在大型炒锅中用中火加热3大匙清油，把辣椒、4片疯柑叶和盐炒香5分钟后关火，放置待用。
  3. 把剩余清油加入炒锅中，把鲜虾炒香至变色后关火，盛盘。
  4. 重新加入炒好的辣椒酱，加入洋葱，翻炒1分钟。
  5. 加入酸柑汁和糖拌匀。
  6. 把酱料淋在虾上，缀以疯柑叶即可。

Udang Chilli Garam (Prawns in Spicy Lime Gravy)

Ingredients

15 red chillies, seeded
5 tbsp cooking oil
5 kaffir lime leaves, 1 julienned for garnishing
1 tsp salt
12 large prawns, heads intact, peeled and deveined
1 large onion, peeled and sliced
5 calamansi limes, juice extracted
2 tsp sugar

Method

  1. Using a food processor, blend red chillies into a paste.
  2. Heat 3 tbsp oil in a wok over medium heat. Fry chilli paste, 4 kaffir lime leaves and salt for 5mins until fragrant. Remove from heat. Set aside.
  3. Add remaining oil to wok. Stir-fry prawns until cooked. Remove from heat and place on a serving plate.
  4. Return chilli paste to wok. Add sliced onion and stir-fry for 1min.
  5. Add lime juice and sugar. Mix well.
  6. Drizzle some chilli sauce over prawns, garnish with kaffir lime leaves. 
食谱提供
谢金龙 
Philip Chia
娘惹名厨

TEXT 若昕 PHOTOS Peranakan Heritage Cooking / Party Perfect Peranakan Bites / Delightful Nyonya Treats
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