1/2- 1 kg small lady fingers
400 g prawns (washed and shelled)
2 tbsp dried shrimp (soaked and minced finely)
200 ml coconut milk
200 ml water
salt, sugar to taste
1 tsp Knorr chicken powder (optional)
2 pcs asam keping
2 tbsp oil
1 inch fresh turmeric
6 chilli padi (add more if want more spicy)
5 small shallots
1 inch belacan
1) Heat oil in a wok, add the blended ingredients and saute till aromatic, add asam keping, dried shrimp and coconut milk. Once the coconut milk starts to boil, lower heat. (don’t let the coconut milk over boil), keep stirring. Add the small prawns, water, simmer for 2-3 mins. Add ladyfinger (I steamed the ladyfinger first for 2 mins – this is to avoid too much sticky liquid in the gravy).
2) Season with salt, sugar and chicken powder, transfer to serving plate. Serve hot with rice.