Prawns with red chilli sambal

Name: Prawns with red chilli sambal
Cuisine: Indonesian
Ingredients: 10 small red Asian shallots, roughly chopped; 6 garlic cloves, roughly chopped; 9 large red chillies, seeded; 3 large tomatoes, roughly chopped; 3 tablespoons oil; 3 lime leaves, deveined and finely shredded; juice of 1-2 limes; 360 g (13 oz) peeled raw prawns; 1½ teaspoons sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

This speedy dish is packed with zesty, spicy South-East Asian flavours. It has definite heat from all those chillies, but not eye-wateringly so. Carefully remove the seeds and surrounding membrane so it is the taste rather than fire that hits you.

Ingredients

10 small red Asian shallots, roughly chopped
6 garlic cloves, roughly chopped
9 large red chillies, seeded

Asia
Indonesia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

In a food processor or high-speed blender, blitz together the shallots, garlic, chillies and tomatoes to a rough paste.

Heat the oil in a large frying pan over a medium heat. When hot, scrape in the paste and add the lime leaves. Season with the sugar, salt and black pepper. Cook for about 10 minutes, stirring often, until it darkens a shade and has lost its rawness - the aroma should b