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Prawn sambal
Prawn sambal
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Prep Time:
10 minutes
Cook Time:
6 minutes
Total Time:
16 minutes
"Vibrant Malay prawn dish bursting with authentic flavors, created with ease using a handful of ingredients."
Ingredients:
  • 2 eschalots, roughly chopped
  • 2 garlic cloves, quartered
  • 3cm piece fresh ginger, peeled, roughly chopped
  • 3 long red chillies, roughly chopped
  • 82.50 ml dry roasted macadamia nuts
  • 36.80 gm vegetable oil
  • 1 medium tomato, diced
  • 400g frozen prawns (tails intact), peeled, thawed
  • 2 baby cos lettuce hearts, leaves separated
  • 82.50 ml fresh coriander sprigs
Instructions:
  • In a small food processor, blend eschalot, garlic, ginger, chili, and 2 macadamia nuts until smooth.
  • Heat oil in a wok or large deep frying pan over medium-high heat. Add the eschalot mixture and stir-fry for 1 minute until fragrant. Toss in the tomato and stir-fry for 2 minutes. Turn up the heat to high, then add the prawns and stir-fry for 3 minutes or until cooked through. Season with salt and pepper to taste.
  • 1. Place lettuce in an artful arrangement on a platter. 2. Add 2 prawns onto each lettuce leaf. 3. Finely chop the rest of the macadamias. 4. Sprinkle with coriander and the chopped macadamias. 5. Serve promptly.

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