Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

Ingredients

  • 600g cabbage, cut into 5cm pieces or water convolvulus
  • 100g small prawns, shelled
  • 200g sweet potato, cut into 2.5cm cubes
  • 250ml thick coconut milk
  • 600ml thin coconut milk
  • 5 Tablespoons oil

Spice paste:
  • 5 fresh chillies ;
  • 100g small red onions, peeled and sliced
  • 20g belachan (shrimp paste, lightly toasted ).
  • Pound these together

Seasoning:
  • 1 Tablespoon sugar
  • ½ teaspoon salt
 
Method

  1. Heat oil. Add paste, sweet potatoes and thin coconut milk. Cook until sweet potatoes are soft. Stir occasionally to prevent coconut milk from curdling.
  2. Add prawns, seasoning and cabbage.
  3. Stir in thick coconut milk.
  4. Bring to boil and remove from heat.
This is Malacca Cristang cuisine