AT A GLANCE
Pungent and spicy, Malaysian prawn sambal makes a moreish snack or, when served with coconut rice, a satisfying meal. It's traditionally served with crisp-fried dried anchovies and peanuts for crunch, although it's just as good served simply with cooling cucumber and soft-boiled eggs.
|01||For prawn sambal, process galangal, turmeric, shallots, garlic, chillies and lemongrass in a small food processor to a paste. Heat oil in a wok or large frying pan, add spice paste and stir-fry until fragrant, adding belacan and tamarind paste in the last 5 minutes of cooking (8-10 minutes). Add 80ml boiling water, adjust seasoning to taste with sugar, soy sauce and lime juice, add prawns and stir occasionally until cooked through (2-4 minutes). Serve hot scattered with ikan bilis and peanuts, and topped with soft-boiled eggs and cucumber.|
Note Belacan is a shrimp paste available from Asian grocers.