Great for the Hari Raya season! A Nonya-inspired tweak on your traditional prawn sambal that is quick, simple and downright delicious.
- 500 g tiger prawns (or prawns of your choice)
- 1 tbsp salt
- 8 shallots
- 4 cloves garlic
- 50 g fresh turmeric
- 3 bird’s eye chilli
- 6 candlenuts
- Salt, as needed
- 4 tbsps oil
- 1 fresh turmeric leaf, finely shredded
- Fried shallots
Season prawns with salt and set aside.
Blend garlic, turmeric, chilli, candlenuts and salt until fully combined.
In a preheated pan, heat oil until hot and fry prawns until pink on both sides. Remove and set aside.
Using the same pan, add oil if needed and fry blended ingredients until fragrant. Add in prawns and cook stirring until well blended with spices.
Season with salt to taste.
Serve dish garnished with shredded turmeric leaves and fried shallots.
The intense flavour develops after a day which means it can be made ahead, leaving you time for other last minute chores.
Text: Sa’idah Sheikh Jaffar / Photo: Chris Leong / Styling and recipe: Cindy Khoo