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| Malaysian sambal prawns |
This seafood dish gets its kick from sambal oelek paste.
Adjust the amount to suit your taste-dial it down if you'd like it less hot, or
add as much as you want if you like it spicy
Serves 4 Perp Time 20 minutes Cooking Time 10 minutes
GRAB: 2 tablespoons vegetable oil. 1 onion, thinly sliced.
500 grams prawns, peeled and deveined. 2 tablespoons sambal oelek paste. 1/4
kilo sitaw, cut into 2-inch lengths. 2 tablespoons sugar. 1 tablespoon soy
sauce. 1 long red chili, sliced - optional, 1/4 teaspoon sesame oil. steamed
jasmine rice and lime wedges, to serve
MAKE: Heat oil in a large wok on medium heat. Stir-fry onion
for 1 to 2 minutes until tender. 2-Add prawns and sambal, Stir-fry for 2 to 3
minutes until fragrant and prawns have changed color. 3-add beans, sugar and
soy sauce, Stir-fry for 2 to 3 minutes until prawns are cooked through. Toss
through chili, if using. 4-Drizzle over a few drops of sesame oil. Serve with
steamed rice and lime wedges
TIP: Chicken can be used instead of prawns, but don't forget
to increase cooking time slightly
