Sambal Prawns

Ingredients

Spice paste:

30g dried shrimps, soaked
3 cloves garlic, coarsely chopped
16 shallots, peeled and coarsely chopped
150g chilli paste (cili boh)
1 tablespoon sugar, or to taste
1/8 teaspoon salt, or to taste
600g medium-sized prawns, shelled but keep tails
1 onion, peeled and cut into wedges
1 tomato, cut into 6 wedges
1/4 cucumber, cut into wedges

Method

Pound the dried shrimps. Then coarsely pound together the garlic and shallots.

Heat about 6 tablespoons oil in a wok to sauté the garlic and shallot paste until fragrant. Add the dried shrimps and fry until aromatic before adding the cili boh paste. Fry until aromatic; about 10 minutes. Season to taste with sugar and salt. (If mixture starts to stick to the pan during frying, add more oil or some water.)

Add the prawns and stir-fry for 30 seconds. Add the onion, tomato and cucumber and toss well. Dish out onto a serving plate.

For more food and wine stories and recipes, pick up the latest issue of [Flavours (July – August 2004)], 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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