King Prawn Rendang Recipe

June 5, 2013 / by Mustapa Jaffar

Ingredients: Serves 2

400gm fresh king prawns

50ml canola oil

1 bottle The Malaya Rendang Sauce (180gm)

50ml water

½ teaspoon of salt or to taste

¼ teaspoon of sugar or to taste

½ teaspoon of chilli powder (optional)


Preparing the Prawns:

  1. Using scissors, cut off the prawn legs and whiskers.
  2. Cut along the back of the prawn shells (taking care not to remove the shell) and de-vein prawns.



  1. In a medium saucepan (3 litre), heat canola oil and fry prawns for 1 to 2 minutes, turning prawns once.
  2. Remove any excess oil, add The Malaya Rendang Sauce, water, chilli powder and bring to the boil.
  3. Reduce heat and simmer with lid on for a further 1 to 2 minutes, (occasionally turning prawns in the sauce) or until prawns are cooked to your liking.
  4. Season with salt and sugar to taste.
  5. Serve with steamed rice and/or roti canai.


Category: Rendang

Malaya Sauce Recipes

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