A very popular Malaysian recipe from Mandy Yin, chef/owner of the cafe Nasi Economy Rice on London’s Holloway Road.
Ingredients
- 5 fresh red chillies tops removed then roughly chopped
- 2 garlic cloves peeled
- 5 tbsp vegetable oil
- 200 g onion peeled and cut into large slices
- 1½ tbsp dark brown sugar
- 1 tsp salt
- 1 tbsp tomato puree
- 2 tbsp water
- 300-400 g raw prawns shelled weight
Servings:
Instructions
- Blitz the chilli, garlic and 1 tablespoon of the oil into a fine paste in a food processor.
- Add the remaining 4 tablespoons of oil to a large frying pan or wok on high heat. Stir-fry the onions and the chilli-garlic paste for 2 minutes until the edges of the onions start to turn translucent.
- Add the sugar, salt, tomato puree and water. Stir-fry for a minute to fully incorporate everything together.
- Finally, add the prawns to the pan and cook, stirring frequently, for 2 minutes until the prawns are cooked through, then serve.
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