Sambal Prawn

Sambal Prawn


1kg large prawns – shelled leaving tails intact
10 shallots
5 cloves garlic
2cm piece ginger
1 tbsp chilli paste
1 tbsp fish curry powder
2-3 tbsp oil
1 stalk curry leaves
1 onion, chopped
1 tomato, chopped


1/2 tsp salt
o sugar to taste
1/2 tsp fish stock granules
Dash of pepper
1/2 cup tamarind juice (squeezed out from about one tablespoon pulp mixed with just enough water)
1-2 tbsp thick coconut milk


Heat oil in a wok, fry ground ingredients, curry leaves and onion until fragrant.

Add tomatoes and fry for one to two minutes. Stir in prawns and tamarind juice. Cook until prawns change colour.

Lower the heat and add coconut milk. Stir and cook until oil rises to the surface. Dish out and serve garnished with spring onion curls.

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