Cuisine
Time
35 mins mins
Servings
2 people people
4 tbsp vegetable oil
400g whole raw prawns
6 fresh lime leaves
2 tsp sugar
80 ml chicken stock / water (or water from soaking the shallots)
THE SAMBAL
3 bird’s eye chilies / 6 large red chillies
8 dried chilies soaked
6 shallots
1 lemongrass stalk
1 inch galangal
3 cloves garlic
6 candlenuts
1-2 tsp belacan (toasted shrimp paste)
2 tbsp tamarind concentrate
1 tsp salt
2-3 tbsp water
Soak the shallot in hot water for 10-15 minutes. This should help to peel the shallots easily.
Keep the water that the shallots are soaking in for later. Peel the shallots and garlic and finely chop all ‘The Sambal’ ingredients and pound in a pestle and mortar or blend all paste ingredients together in a food processor until smooth.
Peel the prawns, but keep the heads on if still whole and intact. Use a toothpick to remove the veins by poking it through the flesh and pulling up and out of the flesh before then pulling the veins out. You can also buy deveined prawns from your local supermarket or fishmonger
