King Prawn Sambal

Name: King Prawn Sambal
Cuisine: China
Ingredients: 500 g (1 lb 2 oz) green king prawns (shrimp); 500 g (1 lb 2 oz) green king prawns (shrimp); 1 teaspoon sea salt; 2 tablespoons grated palm sugar (jaggery); 2 tablespoons grated palm sugar (jaggery); 125 ml (4 fl oz/½ cup) vegetable oil; 4 long red chillies; juice of 2 limes; 3 tablespoons tamarind water; 4 tablespoons coconut cream; 1 tablespoon chopped galangal; 6 cloves garlic; 4 red shallots; 4 wild green chillies; 3 candlenuts; 1 tablespoon chopped lemongrass; 1 tablespoon belachan

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is a really tasty, simple dish, and once you’ve made the paste, it’s so easy from there. If you want to cut down on cooking time, you could use peeled prawns. For me, though, half the fun of this dish is sucking the prawn shells.

Ingredients

500 g (1 lb 2 oz) green king prawns (shrimp)
12

Asia
China
Fish course
Gluten-free
Pescatarian

Method

Pound all the spice paste ingredients in a mortar with a pestle. Or use a blender to process the ingredients, adding a little water if necessary.

Heat the oil in a wok and, when hot but not smoking, add the spice paste. Cook over medium heat for about 10 minutes, or until fra