- Ingredients for Spice Paste:4 Asian shallots, peeled; 3 cloves garlic, peeled; 3 long red chillies, roughly chopped;1 thumbnail-sized piece of ginger, peeled;1 thumbnail-sized piece of galangal; 2 candlenuts, halved
- Ingredients for Udang:500g prawns, peeled and deveined, tails on (I used some unpeeled prawns too for the wow factor!); ½ tsp bicarbonate of soda, dissolved in bowl of water with tray of ice cubes; juice 1 lime; 1 brown onion, peeled and finely sliced; 2 kaffir lime leaves, roughly torn; 2 tbsp bottled tomato sauce; 2 tbsp Mae Ploy Sweet Chilli sauce; 1 tbsp Lee Kum Kee Oyster Sauce; 1 red tomato, chopped; ½ cup water; salt and lime juice, extra to taste; 1-2 tbsp oil, for frying
- Soak prawns in bicarbonate of soda ice bath while you prepare the Spice Paste (to keep prawns nice and firm).
- Blend all Spice Paste ingredients until thick and smooth.
- Rinse, drain and dry prawns on paper towel. Cover the prawns with 1 tbsp Spice Paste and lime juice, leave to marinate while continuing the recipe.
- Heat oil in wok or large frypan over medium-high heat. Sauté remaining Spice Paste for 1 minute or until fragrant.
- Add brown onion and Kaffir lime leaves, sauté over medium heat for 2 minutes.
- Add sauces and chopped tomato. Sauté another 2 minutes, until tomato has softened and the sauce has thickened a little.
- Add water, bring to a simmer.
- Add prepared prawns, stir gently for another 2 minutes until just cooked.Season to taste with extra salt and lime juice.
- Serve with microwaved steamed pouch white rice, microwaved steamed water spinach with quickfried chilli and garlic, and prawn crackers.Serves 4
Brands and product used
- Lee Kum Kee - Panda Brand Oyster Sauce
- Mae Ploy - Sauce Sweet Chilli