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Singaporean Shrimp Rendang
Chef Amy’s rendang, which is a “dryer” curry with concentrated flavors, is formed from an aromatic spice blend that had been simmered for hours. This version features fresh shrimp and lightly charred cauliflower, served with a comforting side of coconut rice.
Nutritional facts
Protein
29g
Carbs
54g
Calories
790
Fat
51g
Ingredients
Lemongrass Powder, Chicken Bouillon, Coconut, Shredded, Frozen, Canola and Olive Oil Blend, Condensed Milk, Brown Sugar, Butter, Fish Sauce, Tamarind Paste, Baking Soda, Shrimp, Cardamom, Cinnamon Stick, Kaffir Lime, Garlic, Honey, Thai Chilli, Sugar, Kewpie Mayonnaise, Onion, Jasmine Rice, Kosher Salt, Clove, Coconut Milk, Rice Wine Vinegar, Star Anise, Ginger, Galangal, Crushed Red Pepper, Canola Oil, Lemongrass, Cauliflower
Reviews
4.3
Based on 384 reviews
Kassady Oberacker · 11/28/24
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About Amy Pryke
Growing up in Singapore, for Amy, food has always been the common thread that connects cultures and expresses love. After working at Union Square Hospitality Group and cooking at pop-ups and the Queens Night Market in NYC, Amy opened Native Noodles, NYC’s first casual Singaporean eatery, in Washington Heights. Native Noodles opened to critical acclaim from the community including NBC news and The New Yorker magazine, and was recognized by The Infatuation as one of the best NYC restaurant openings of 2021. Amy’s recipes have also been featured in Bloomberg and cookbooks like The World Eats Here and Send Chinatown Love. She is driven by her desire to bring the delicious, multi-cultural flavors from her hometown to people everywhere!
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