Sayur campong udang (vegetable village prawns)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Cabbage |
| 1 | small | Sweet potato |
| 1 | medium | Carrot |
| 4 | ounces | Yam leaves or spinach |
| 1 | Whole chilli | |
| 1 | Whole medium onion | |
| 1 | Inch turmeric | |
| 4 | ounces | Prawns; peeled and |
| ; de-veined | ||
| 1 | Pinches prawn paste; (blachan) | |
| 1 | teaspoon | Salt; up to 2 |
| ½ | can | Coconut cream or 8 floz water |
| 1 | can | Banana flowers |
Directions
Remove the stems from the banana flowers. Clean the vegetables and cut them into bite sized pieces. Blend the chilli, onion, turmeric and blachan into a paste.
Add the water to the blended paste and boil for 10 minutes. Add the potatoes and carrots for 2 minutes then add the cabbage, spinach and banana flowers. Add the coconut milk, prawns and salt to taste.
Serve hot with boiled rice.
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Carlton Food Network
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