Chilli prawns

Name: Chilli prawns
Yield: Serves 4
Cuisine: Australian
Ingredients: 40 ml/1¼ fl oz vegetable oil; 8 teaspoons Sambal Bajak; 2 cloves garlic, finely chopped; 1 kg/2 lb small green prawns/shrimp (harbour or school prawns or shrimp), washed (see Note)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

40 ml/1¼ fl oz vegetable oil
2 cloves garlic, finely chopped

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

Heat oil in a wok and fry garlic and sambal bajak for a minute.
Add prawns and toss over high heat to coat them with chilli. Cook until prawns are crisp and have changed to a bright pink colour. Serve immediately. These prawns are meant to be devoured in their entirety, heads and all. Have an ample supply of napkins on hand.