Yummy Seafood in Coconut Cream Recipe


Seafood in Coconut Cream Ingredients:

  • ¼ kg tuna fillet
  • ¼ kg baby prawns, peeled
  • ¼ kg white squids rings
  • 2 cups singkamas (local white turnip) diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 10 bird’s eye chili, chopped
  • 1 thumb size ginger, finely chopped
  • 2 small onions, chopped
  • 2 stalks lemon grass, leaves tied and root bulb crushed
  • 1 ½ tsp turmeric powder
  • 2 cups coconut cream (first extract or kakang gata)
  • ½ cup cornstarch slurry (4 tbsp cornstarch mixed with 5 tbsp water)
  • Salt to taste pepper to taste chili powder to taste

How To Cook Seafood in Coconut Cream:

  1. Blanch all the seafood then set aside.
  2. In a small skillet, place singkamas, bell pepper, bird’s eye chili ginger, onion lemon grass and coconut cream to cook with thick coconut cream.
  3. Allow to cook for 3 to 5 minutes.
  4. Stir constantly so that the coconut cream will not curdle.
  5. Add in the tuna, prawns and white  squid.
  6. Allow to simmer some more.
  7. Season  with salt, pepper and chili powder to taste.
  8. Pour in the cornstarch slurry. This will thicken the sauce and give it a sheen. Serve hot.

Image Credit: lyukum.net

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