Recipe: Sambal prawns

10 shallots

5 cloves garlic

2cm piece ginger

1 tbsp chilli paste

1 tbsp fish curry powder

2-3 tbsp oil

1 stalk curry leaves

1 onion, chopped

1 tomato, chopped



Seasoning

1/2 tsp salt

sugar to taste

1/2 tsp fish stock granules

Dash of pepper

1/2 cup tamarind juice (squeezed out from about one tablespoon pulp mixed with just enough water)

1-2 tbsp thick coconut milk

Heat oil in a wok, fry ground ingredients, curry leaves and onion until fragrant.

Add tomatoes and fry for 1 to 2 minutes. Stir in prawns and tamarind juice. Cook until prawns change colour.

Lower the heat and add coconut milk. Stir and cook until oil rises to the surface. Dish out and serve garnished with spring onion curls.

 
 

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