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Singaporean Shrimp Rendang

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by Amy Pryke

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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.

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Nutritional facts

Protein

29g

Carbs

54g

Calories

790

Fat

51g

Ingredients

Lemongrass PowderChicken BouillonCoconut, Shredded, FrozenCanola and Olive Oil BlendCondensed MilkBrown SugarButterFish SauceTamarind PasteBaking SodaShrimpCardamomCinnamon StickKaffir LimeGarlicHoneyThai ChilliSugarKewpie MayonnaiseOnionJasmine RiceKosher SaltCloveCoconut MilkRice Wine VinegarStar AniseGingerGalangalCrushed Red PepperCanola OilLemongrassCauliflower

Reviews

4.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 409 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

This was very sweet and overwhelming with cinnamon

Lexi Swan · 01/23/25

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About Amy Pryke

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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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