Name: Shrimp paste (belacan) sambal prawns
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 7
Cuisine: En
Ingredients: 1kg prawns ( remove heads, de-vein and leave the tail on; also pat dry); 7 shallots (sliced); 7 birds eye chillies (optional); 1 1/2 tbsp lime juice; 4 sprigs curry leaves; 5 tbsp oil; 1 tbsp crushed palm sugar; Salt for taste; For chilli paste (blend/ground); 10 dried red chillies (soaked in water for 10 mins); 1 inch belacan (roasted over fire for 3-4 mins); 1 inch ginger; 10 pips garlic; 1 inch fresh turmeric/kunyit; 1 large tomato

Ingredients

1kg prawns ( remove heads, de-vein and leave the tail on; also pat dry)
7 shallots (sliced)
7 birds eye chillies (optional)
1 1/2 tbsp lime juice
4 sprigs curry leaves
5 tbsp oil
1 tbsp crushed palm sugar
Salt for taste
For chilli paste (blend/ground)
10 dried red chillies (soaked in water for 10 mins)
1 inch belacan (roasted over fire for 3-4 mins)
1 inch ginger
10 pips garlic
1 inch fresh turmeric/kunyit
1 large tomato

Preparation

Preparation50 min

Cook time25 min

In heated oil, saute shallots.

Add chilli paste.

Cook till aromatic and oil splits.

Add prawns, stir and cook till prawns are done.

Add lime juice, curry leaves, birds eye chillies, palm sugar and salt.

Give a couple of stirs.

Remove from heat.