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Tiger prawns with chilli and garlic sambal
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By Elizabeth Haigh
300g No.1 whole Madagascan tiger prawns (available from the fish service counter)
2 tbsp cornflour
1½ tbsp vegetable oil
1 lime, halved
¼ x 28g pack fresh coriander, roughly chopped
steamed jasmine rice, to serve
2 red chillies, trimmed and roughly chopped
1 garlic clove, roughly chopped
½ tsp caster sugar
½ tsp salt
½ tsp shrimp paste (optional)
1. For the sambal, put all the ingredients in a small food processor or pestle and mortar. Blend or pound until roughly combined; set aside. Butterfly the tiger prawns using kitchen scissors: cut down along the back of each prawn, from the base of the head to the tail. Once you can open the shell, run a sharp knife down the back again to open the prawn more, and split at the tail so it sits open. Remove and discard any dark intestinal tract, then put the butterflied prawns in a bowl. Add the cornflour and mix until evenly coated.
2. Put a seasoned or non-stick wok or frying pan over a high heat and add the oil so that it coats the surface of the pan. Add the sambal and stir continuously for 2-3 minutes to release the flavour of the chilli and garlic. When the sambal is sizzling, add the prawns, coat well and fry for 3-4 minutes, depending on their size. They are ready when they become opaque and a rich red/orange colour. Transfer to a warm plate.
3. Adjust the seasoning by adding more sugar or salt, if needed, then squeeze the lime halves over the prawns and scatter with the chopped coriander. Enjoy straight away with the rice.
Typical values per serving:
Per serving (including rice)
This recipe was first published in January 2021.
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