This is one of my children's favourite prawn dish or at least I thought it was. It turned out they have grown out of favour for this dish, supposed because they have had this dish once too often. Not even the RM36.00 per kilo prawns could entice them into finishing the dish!
I mean, it is the parents' responsibility to ensure that their children love the food that they eat and vise-versa eat the food that they love. To ensure this, I have always given in to their requests of preparing their favourite dishes. I guess, when you eat the same thing almost every time, you tend to get bored with it; which is of no fault of mine. Anyway, kids can be so fickle-minded. One moment they want this, the next moment they will avoid it like it's some kind of laxative!
Well, I enjoyed the dish (alone!) but unfortunately I had to push aside (away!) the prawns! Sigh!
- 1 kg large prawns, cleaned
- 500 g fermented bamboo shoots
- 20 pieces birds eye chilies, pounded
- 5 shallots, pounded
- 1 thumb-size fresh turmeric, pounded
- 2 lemon grass, bruised
- 500 g coconut cream
- 2 pieces Asam Gelugor
Place the birds eye chilies, shallots, lemon grass and turmeric in a pot, together with the bamboo shoots and half a cup water. Simmer this gently until the moisture has all but evaporated. Add in the prawns and cook for about two minutes. Pour in the coconut cream and bring to a gentle simmer. Add the Asam Gelugor and continue to simmer for another five minutes and the dish is ready to be served.