Photo by Tamara West
Serve this sambal with rice. You can also add beans, eggplant or okra during cooking.
|5||Red chillies, small, use up to 7 depending upon heat|
|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 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)|
|2||Limes, cut into wedges to serve|
- 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.