PRAWN CHILLI GARAM

Serves 6–8

My memories of this dish go back to the 1970s when I was just a few years old. The beach was very close to our home and whenever the fishermen came back from their fishing trips, my dad would go over their catch to purchase fresh seafood. If there were prawns (shrimps), he would buy them and make this dish. It is a simple dish that brings out the natural sweetness and flavour of the prawns.

Cooking oil 6 Tbsp

Large prawns (shrimps) 1 kg (2 lb 3 oz),
about 20-25 prawns, trimmed and
deveined, leaving shells on

Chilli Paste

Dried chillies 100 g (3½ oz), cut into
short lengths, soaked for 10 minutes,
seeds removed

Candlenuts 4
Coarse salt 1 Tbsp
Ground white pepper ½ Tbsp
Light soy sauce 1 Tbsp

1.   Pound or grind together ingredients for chilli paste until fine.

2.   Marinate prawns with 2 Tbsp chilli paste and set aside for 10 minutes.

3.   Heat oil in a wok and fry remaining chilli paste for 1 minute.

4.   Add marinated prawns and lower heat. Cover wok with a lid and cook for 5 minutes.
Stir-fry to check that prawns have changed colour and are evenly cooked.

5.   Dish out and garnish as desired. Serve hot.

NOTE

•  To keep prawns fresh in the freezer, sprinkle them with 1 Tbsp sugar and 1 Tbsp salt
and wrap with newspaper before freezing. The prawns will keep for up to 2 weeks.

110

EURASIAN HERITAGE

Cooking