Sambal prawns

Name: Sambal prawns
Ingredients: 5 Red chillies, small, use up to 7 depending upon heat; 3 cloves Garlic; 1 knob Ginger, small; 2 Kaffir lime leaves; 1 stalk Lemongrass, root end only; 1 Lime, zest and juice; 1 Tbsp Coriander seeds; 1 Tbsp Shrimp paste; 1 tsp Salt; 1 Tbsp Sesame oil; 2 Tomatoes, finely chopped; 1 cup Prawn stock, or use fish stock; ½ cup Coconut, fresh or dehydrated, grated; 3 stalks Curry leaves; 1 can Coconut milk, small, 165ml; 12 large Prawns, raw and unshelled (use more if wanted) (Main); 2 Limes, cut into wedges to serve

Tamara West

Warren Elwin

Food writer

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Serve this sambal with rice. You can also add beans, eggplant or okra during cooking.

Ingredients

5	Red chillies, small, use up to 7 depending upon heat
3 cloves	Garlic
1 knob	Ginger, small
2	Kaffir lime leaves
1 stalk	Lemongrass, root end only
1	Lime, zest and juice
1 Tbsp	Coriander seeds
1 Tbsp	Shrimp paste
1 tsp	Salt
1 Tbsp	Sesame oil
2	Tomatoes, finely chopped
1 cup	Prawn stock, or use fish stock
½ cup	Coconut, fresh or dehydrated, grated
3 stalks	Curry leaves
1 can	Coconut milk, small, 165ml
12 large	Prawns, raw and unshelled (use more if wanted) (Main)
2	Limes, cut into wedges to serve

Directions

Blitz together in a food processor chillies, garlic, ginger, kaffir lime leaves, lemongrass stalk, the zest and juice of a lime, coriander seeds, shrimp paste, salt, and a good grind of black pepper to form a smooth paste.
In a wok, heat sesame oil, then quickly fry the paste until fragrant. Add tomato and saute. Add prawn or fish stock, grated coconut and 2-3 stalks curry leaves. Simmer and reduce to form a thick sauce.
Add coconut milk and unshelled raw prawns. Simmer until they have just changed colour, turn off the heat and cover until ready to eat. Serve with lime wedges and a finger bowl of hot water.