Ingredients:
Sambal Paste
- 5 dried chillies, halved
- 3 fresh red chillies
- 2 garlic cloves
- 2cm ginger
- 2 French shallots
- 1 teaspoon mustard seeds
- 4 tablespoons oil
- 1 red onion, finely sliced
- 2 large tomatoes, roughly chopped
- ½ teaspoon salt
- 100 ml of coconut milk
- 1 kg raw prawns
- 2 tablespoons fresh coriander
- 1 tablespoon lemon juice
- salt and pepper, to season and to taste
- 1 egg, lightly beaten
Method:
- To make the sambal paste halve the dried chillies, boil in hot water then discard the water and seeds. Next remove core and seeds from fresh red chillies. Blend together with the garlic, ginger, shallots and mustard seeds into a paste. Set aside.
- Clean, shell and de-vein prawns.
- Heat a wok or large frying pan, add the oil and heat until hot.
- Add the sliced onions and tomatoes, and cook for about 5 minutes until the onions are slightly brown.
- Next add the sambal paste and ½ teaspoon salt, continue to stir occasionally.
- Turn the heat down and let it simmer until the sauce thickens and the oil rises.
- Once the sauce is thick, you can add the coconut milk and allow to simmer for 3 minutes. Then add the prawns just for a few minutes until it is cooked through.
- Add chopped coriander, lemon juice and salt to taste.
- Lastly pour in the beaten egg around the wok and remove from heat once egg is cooked. Be careful not to stir once the egg is poured in.
- Garnish with coriander before serving.
