Prawn sambal

Name: Prawn sambal
Yield: Serves 4
Cuisine: Australia
Ingredients: 20 ml/¾ fl oz strained lime juice; ½ teaspoon freshly ground white pepper; 2 teaspoons Fried Shallot Slices; 1 tablespoon finely shredded mint leaves; 2 teaspoons fish sauce; 125 ml/4 fl oz coconut cream; 2 teaspoons vegetable oil; 16 green king or tiger prawns/shrimp, shelled and deveined; 16 green king or tiger prawns/shrimp, shelled and deveined; 16 green king or tiger prawns/shrimp, shelled and deveined; 4 teaspoons Sambal Bajak

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz strained lime juice
½ teaspoon freshly ground white pepper<

Oceania
Australian
Australia
Fish course
Pescatarian
Gluten-free

Method

Combine lime juice, pepper and sambal bajak in a bowl. Add prawns and coat thoroughly with paste.
Heat oil in a wok or heavy-based pan and fry prawns over moderately high heat for 2 minutes to seal in juices.
Add coconut cream and fish sauce and stir to combine. Cook for 2 minutes only.
Remove from heat, garnish with shredded mint and fried