• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 600g large prawns, unshelled
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 125ml cooking oil
  • Spice paste (ground or blended):
  • 10-12 (100g) red chillies, sliced
  • 3 bird's eye chillies, sliced
  • 50g candlenuts
  • 2 cloves garlic
  • 20 shallots, peeled and sliced
  • 100-125ml water
  • 1 1/2 teaspoons salt / to taste
  • 1/2 teaspoon sugar / to taste


  1. Devein the prawns and marinate with the salt and sugar. Heat the oil over a medium flame in a wok and fry the prawns for 1 minute. Remove from heat and set aside.
  2. Remove a little of the oil remaining in the wok before adding the ground spice paste. Fry until fragrant, stirring continuously to prevent burning. Add the prawns, water, salt and sugar. Simmer until prawns are cooked and mixture is dry. Adjust seasonings to taste.
  3. For more food and wine stories and recipes, pick up the latest issue of Flavours (Jan - Feb 2006), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

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