If you’re my reader, you should have noticed that I eat lots of prawns. I love prawns so very much. In a soup, grilled, cooked, boiled, fried, you name it, I eat it 😛
I remember when I was in senior high (I was in vocational high, culinary class), the theme of the day was chilli sauce aka sambal and my team got prawns in chilli sauce. I didn’t know what hit me that time. So I didn’t think prawns with chilli sauce instead I though chilli sauce with prawns (you know what I mean?)
I blamed the recipe though 😛 The amount of the chillies was crazy, and I already cut it into 1/4 but still same amount of prawns. The result was…. Chilli sauce with prawns. Literally. The teachers who tasted it were crying and drank gallons of water. LOL. Make me laugh if I remember about it 😛
This recipe however… is prawns with slightly spicy chilli sauce. Not spicy in my level, but spicy enough for hubby. And if you’re Indonesian, I’m pretty sure the only thing you need is a portion of warm steamed rice. And you can eat this a LOT. At least that’s what I did 😀
- 200g prawns, peeled, cleaned
- 7 bird eye chillies (you can use less of course)
- 3 shallots
- 2 garlic cloves
- 2 kaffir lime leaves
- 1 medium size tomato, wedged
- 1 stalk spring onion, sliced
- salt & pepper
- Put chillies, garlic, tomato and shallots in a food processor. And blitz until nice and smooth.
- In a preheated pan, add 2 tbsp oil. Saute spring onion and the sauce for 2 minutes over medium heat.
- Add salt, pepper and kaffir lime leaves. Stir well.
- Lastly add the prawns, cook for 1 minute and take off from the heat. The remaining heat in the sauce will cook the prawns.
Tomorrow, I’ll be sharing the other dish in the picture. They might not look very appetizing, but those two are very easy ans tasty side dishes. The other dish also made from prawns. So stay tuned 🙂
note: if you let the prawns cooked in the pan, when you take it off, the remaining heat will still cook the prawns. so you might end up having a chewy and overcooked prawns. not nice at all.