This spicy prawns in tomato & chilli puree is so easy to cook & delicious to serve with steam rice, nasi lemak or fried noodles. Tomato is added to give some sweetness instead of just fiery hot chilli sambal.
Ingredients : (serves 2)
10pcs Medium Prawns
1pcs Lemongrass (white part only) smashed flat with back of knife
1-2pcs Kaffir Lime Leaves (thinly cut)
1pcs Asam Keping
3 tbsp Cooking Oil
Paste : (all blend together)
2 stalk Fresh Red Chillies
3pcs Small Red Tomatoes (115g)
3 stalk Dried Red Chillies
1 clove Garlic
3pcs Shallots
Marinate:
dash of pepper
pinch of salt & sugar
Seasoning:
1 tsp Sugar
1/4 tsp Fish Sauce
1/4 tsp Light Soy Sauce
Salt to taste
Step by Step:
1. Marinate prawns with some pepper, salt & sugar for at least 30 mins.
2. Using a blender, blend all the paste ingredients until become smooth puree.
3. Heat up 1 tbsp oil in pan and pan fry prawns till 80% cooked and turn slightly golden on both sides. Remove & set aside.
4. Turn to low heat, add 2 tbsp oil to the same pan & pour in pureed paste. Add in lemongrass, kaffir lime leaves & asam keping.
5. Keep stirring the paste until water content reduced & paste turn thicker in texture. Roughly for about 4 mins.
6. Then add in pan fried prawns into the pan & stir to mix thoroughly. Add in seasoning.
7. Let it cook & simmer for about 2-3 mins to make sure prawns are fully cooked.
8. Dish up & serve.
Cooked with Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
More details please visit: http://www.edgi.com.my