Indonesian spicy turmeric prawns is a very special dish, especially in Kalimantan/Borneo. It is rich in spices. What makes it even more special is the giant freshwater prawns that look and taste very similar to lobster. This Indonesian mouthwatering seafood dish surely will satisfy your taste buds.
Giant freshwater prawn which scientific name is: Macrobrachium rosenbergii, that is also known as udang galah in Indonesia is one of the biggest freshwater prawns in the world. Prawn fishing is a popular thing to do in West Borneo, Indonesia. It is also pretty easy to find this prawn at the local traditional fish markets there.
Here is our best recipe to cook any kind of prawns, not limited to giant freshwater prawns. This recipe I got from my mum is also suitable to cook squid or cuttlefish. Follow all the steps below:
Ingredients of Indonesian spicy turmeric prawns:
- 1 kg giant freshwater prawns or lobsters or any type of prawns
- 3 tbsp cooking oil
- spice paste (ingredients below)
- 1 tbsp tamarind pulp, disolved in 50 ml warm water, take the juice and discard the seeds or the leftover
- 3/4 tsp salt
- 1/2 tsp sugar
Spice paste ingredients:
- 4 cloves garlic
- 8 french onions/shallots or 1 medium size brown/red onion
- 5 dried chilli peppers, seeded and soak in hot water to soften it. Discard water when they have soften.
- 2 candle nuts (optional)
- 3/4 tsp coriander seeds
- 3 cm fresh turmeric or 2 tsp turmeric powder
How to make Indonesian spicy turmeric prawns
- First thing to do is to make spice paste. Put all the spices (spice paste ingredients) into a food processor or blender then process it until it became a fine paste.
- After that clean the prawns. You can peel, then devein the prawns or keep the shells attached, only devein them.
- Preheat a wok or pan over medium heat then add cooking oil. Add the spice paste and stir it until the aroma has came out.
- Add prawns, salt and tamarind juice and stir it well. Add sugar and let it cook until the prawns have turned red or cooked completely.
I hope you’ll like it, and.. happy cooking!