Sambal Prawn Tacos With Cilantro Lime Slaw

Ingredients

• 500g Raw prawns, peeled, deveined and chopped in halves
• 10 Mini corn tortillas, (I used "street market" tortillas)
• SAMBAL SAUCE-
• 1 Tomato, roughly chopped
• 4 Cloves garlic, roughly chopped
• 1/2 Onion, roughly chopped
• 2 Tbls Sambal Oelek (or other chilli paste)
• 1 Tbls white sugar
• 1 Tbls lime juice
• 1 tsp Lee Kum Kee fine shrimp sauce
• 1 Tbls vegetable oil
• 1/2 inch piece of ginger, roughly chopped
• 1/2 Tbls tamarind puree
• 1 Tbls kecap manis
• 2 Makrut lime leaves, finely chopped
• 1 Lemongrass stalk, bruised
• CILANTRO LIME SLAW-
• 1/4 Green cabbage, shredded
• 1/2 Red onion, diced small
• A handful of fresh cilantro leaves, roughly torn
• 2 Tbls lime juice
• 1 Tsp toasted sesame oil
• 1 Tbls peanut oil
• 1/4 tsp garlic powder
• 1/2 tsp caster sugar
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp cracked pepper
• TO SERVE-
• Red chilli, finely sliced
• Lime wedges
• Greek yoghurt

Method

1. SAMBAL PRAWNS-
2. Place the lime juice, shrimp sauce, sugar, vegetable oil, sambal oelek, garlic, ginger, onion, sugar and tomato in a blender and blend into a smooth paste
3. Heat a wok or frying pan to medium heat, add the paste and fry until the oil separates from the paste, about 5 minutes.
4. Pound the lemongrass stalk with the handle of a knife to bruise it and add it to the pan, add the tamarind puree and cook for a further 2 minutes.
5. Remove the lemongrass stalk. stir through the kecap manis and makrut leaves and add the chopped prawns. Cook until the prawns turn pink and are cooked through, another 3-5 minutes. Remove from the heat.
6. CILANTRO LIME SLAW-
7. While the prawns are cooking, in a small jug mix together the lime juice, sesame oil, peanut oil, ground cumin, sugar, garlic powder, salt and cracked pepper. Toss the shredded cabbage with the red onion and cilantro, drizzle over the dressing, gently toss through and set aside.
8. TO SERVE-
9. Place a tortilla on a plate or taco stand, add a few spoons of the sambal prawn mix into the centre of the tortilla. Top with a small handful of the cilantro lime slaw and drizzle with some greek yoghurt. Scatter over some fresh red chilli slices. Repeat with the rest of the tortillas.
10. Serve with lime wedges, extra yoghurt and extra chilli slices.
11. NOTES-
12. Hard, soft, corn or flour tortillas ... they're all delicious so choose your favourite.

Product used in recipe

• LEE KUM KEE - LKK FINE SHRIMP SAUCE 227G