Sump­tu­ous sam­bal prawns

The Star Malaysia - Star2 - - Salam Aidilfitri -

In­gre­di­ents

– 1kg large prawns – shelled, leav­ing

tails in­tact

– 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

– A 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

Method

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

2) Add toma­toes and fry for one to two min­utes. Stir in prawns and tamarind juice. Then cook un­til the prawns change colour.

3) 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. Source: www.kuali.com

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.