Prep 10 mins
Cook 15 mins
Nyonya food, also referred to as Straits Chinese food or Lauk Embok Embok, is an interesting amalgamation of Chinese and Malay dishes thought to have originated from the Peranakan (Straits Chinese) of Malacca over 400 years ago. This was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. Here, the ladies are called nyonyas.
- 400 g prawns or 400 g shrimp, unshelled and leave the tail
- 1 stalk lemongrass, blended
- 6 garlic cloves, blended
- 1 whole onion, blended
- 3 chili peppers, blended
- 1 cup coconut milk
- 5 tablespoons vegetable oil
- Sauté lemon grass, garlic, onion and chili with
- vegetable oil until its turned slightly brown or when you can smell the aroma.
- Add salt to taste.
- Then add in the coconut milk and stir until it's dried up.
- Lastly add in the prawns/shrimp. Cook until prawn is done.
- Ready to serve.
- This dish is meant to be dry and the sautéed ingredients will enhance the prawn's flavor.
Very tasty! Be careful to keep heat on medium or medium-low at the beginning to prevent burning.