Nyonya Prawns

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SAMBAL PASTE;

  • 2 large red chillies, deseeded
  • 2 dried red chillies, deseeded(soak in hot water for 3 minutes and drain the water)
  • 1 tbsp tamarind paste (soak in 2 tbsp. of hot water and sieve the mixture)
  • 1 teaspoon caster sugar
  • 4 shallots (normal onions are fine)

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FOR THE STIR FRY:

  • 10ms chopped garlic
  • 5 gms chopped ginger
  • 15gms chopped onion
  • 2 fresh red chillies thinly sliced
  • 1 fresh lime
  • 2gms kaffir lime leaves  (curry leaves)
  • turmeric 2gms
  • 5gms lemon grass (stem part)
  • Coconut milk 10ml
  • spring onion greens (15gms)

For sambal paste, combine all ingredients in a food processer and make into a paste. should be red in colour. Keep aside.

Grab a stainless steel pan. Make the pan hot and pour in vegetable oil, followed by chopped ginger and garlic. Sauté for a couple of minutes till the raw aromas release. add in the chopped shallots and sauté till translucent. Add in pinch of turmeric powder.

Add in kaffir lime leaves, lemon grass stem, sliced galangal and sauté for a while till aromas release. Then add in the sambal paste and cook for another few minutes till oil leaves the mixture.

Then add in the deveined prawns and sauté on high heat for roughly 2 to 3 minutes, till the prawns begin to curl up, add 2 teaspoon on light soy sauce, followed by on a low flame, adding coconut milk,  stirring constantly.

Garnish with chopped fresh red chillies and crisp fresh spring onion greens, and squeeze a fresh lime juice on top

SERVE HOT

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