Gulai Nangka by KNORR

Preparation: 20 mins
Cook: 30 mins
Serves: 4

2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
3 tbsps oil
150 gm prawns, shelled
1 cup water
450 gm young nangka, cut into thick slices, boiled for 20 mins and drained
1 tsp sugar
Coconut milk from 1 coconut

Rempah (pounded until fine):
10 shallots
4 red chillies
2 cm fresh turmeric
3 stalks lemongrass
1 thumb-size belacan or shrimp paste

Method:
1. Heat oil in a wok over a medium fire. When hot, stir-fry rempah until fragrant and oil separates
2. Add prawns and stir-fry until cooked
3. Add water, stir to mix well. Then add nangka. Simmer over a low fire until nangka is tender. Add KNORR No Added MSG Ikan Bilis Seasoning and sugar. Mix well. Lastly, add the coconut milk. Once it starts to boil, turn off fire. Serve hot with rice