Shrimp paste (belacan) sambal prawns

Main Dish

7 servings

Easy

1 h 15 m

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Succulent prawns in fiery spicy gravy.

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

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Preparation

• 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.

Nava-k

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