Saturday, July 18, 2020

Sambal Prawns

Chilli Prawns

800g prawns, shelled and deveined
2 tbsp cooking oil
prawn stock (See note)
1 tsp sugar
salt, to taste
1 tbsp fish sauce
1 - 2 tbsp lime juice, to taste
a few sprigs of Vietnamese coriander (daun kesum) 

Grind into paste:
1 big red onion
3 - 4 bird's eye chillies
1 large long sweet red capsicum

  • Heat up cooking oil in a frying pan.  Add in paste and stir fry until aromatic.
  • Add in prawns and stir fry until half cooked.
  • Pour in enough water to cover the prawns.  Add in sugar, salt, fish sauce, lime juice and daun kesum.  Simmer until prawns are just cooked.
  • Dish out and serve hot with rice.


  • With a little oil, stir fry 2 slices of ginger and 2 cloves of garlic (smashed) and all the prawns' heads and shells until they turned red.  Using a spatula, press into the heads to get the maximum flavour.  
  • Add in water (just enough to cover the prawns' heads & shells).  Simmer for about 10 minutes.
  • Strain the stock.

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