Malaysian Sambal Prawns

10–12 large raw prawns, heads on, shells removed

6 kaffir lime leaves, finely sliced

4 tablespoons vegetable oil

The Sambal Paste

6 Thai shallots, soaked and peeled

6 dried red chillies, soaked

4–5 bird's eye chillies

4 candle nuts (or macadamia nuts)

1 stalk lemongrass, finely chopped

20g galangal, chopped

4 garlic cloves

2 teaspoons belacan (shrimp paste)

Pinch of sea salt

The Sambal Seasoning

1 tablespoon tamarind concentrate

1 teaspoon salt

1 teaspoon sugar (plus extra to taste)

100ml shallot soaking water (or stock)

PREPARATION

1. Finely chop or pound together the Thai shallots, dried chillies, bird's eye chillies, candle nuts, lemongrass, galangal, garlic, belacan and sea salt into a smooth paste. Peel the prawns, leaving the heads attached if desired.

COOKING

2. Heat the vegetable oil in a wok over a medium heat.

3. Add the sambal paste and fry gently over a low to medium heat, stirring regularly until it darkens in colour and becomes noticeably drier.

4. Stir in the tamarind concentrate, salt and sugar.

5. Add the shallot soaking water (or stock) and continue cooking until most of the liquid has evaporated and the paste becomes thick again. Taste and adjust the sugar if needed.

6. Remove any extra sambal you wish to save for another dish, leaving enough in the wok for the prawns.

7. Add the kaffir lime leaves and fry briefly until fragrant.

8. Pour in a little more shallot soaking water or stock to loosen the sambal into a sauce.

9. Bring to a gentle boil.

10. Add the prawns and gently fold them through the sauce.

11. Cook for 2–3 minutes, until the prawns are pink and just cooked through.

12. Serve immediately with plenty of the sambal spooned over steamed jasmine rice.

School of Wok Tips

 Fry the sambal patiently over a low heat until it becomes dark and fragrant—this is the secret to a deeply flavoured sambal.

 Candle nuts create a naturally creamy texture, but macadamia or cashew nuts make excellent substitutes.

 Make a larger batch of sambal and freeze it in portions for quick stir-fries, noodles or rice dishes.

 Prawns cook very quickly, so add them only after the sambal is fully developed.

FAQs

Can I make the sambal in advance?

Yes. Sambal keeps well in the refrigerator for several days and also freezes beautifully in small portions.

What can I substitute for belacan?

If unavailable, use shrimp paste or omit it for a vegetarian version, adding fried shallots for extra savoury depth.

Can I use frozen prawns?

Yes. Thaw them completely and pat them dry before cooking for the best texture.