Malaysian Sambal Prawns

• 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

• Heat 5-6 tbsp vegetable oil in a wok to a medium heat and then add the paste to the wok. Turn heat down to low and fry for 6-7 minutes until the paste turns a darker orange / brown colour.

• Now add the tamarind concentrate and stir through and then season well with salt and sugar to taste. If need be, add a couple of tbsp water in at this point and continue cooking until the chilli oil stops steaming and starts to sizzle again.

• At this point take the wok off the hob and remove half of the paste from the wok. Return the wok to the heat and add the lime leaves to the wok along with the sugar and a pinch of salt and stir fry for 1-2 minutes before pouring a little more of the shallot soaking water / chicken stock in to the wok. Bring to a boil and simmer for 2-3 minutes.

• Once the prawns have turned a coral pink colour, the dish is ready to serve.