Petitchef

Shrimp paste (belacan) sambal prawns

Main Dish
7 servings
50 min
25 min
Easy
Succulent prawns in fiery spicy gravy.

Ingredients

Number of serving: 7
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

  • 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.



Comments:

19/08/2014

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