COOK 45 MINS
500 gram king prawns (cleaned, shell removed, tail intact)
6 tablespoons vegetable oil
1 tablespoon sugar, adjust according to taste
¾ teaspoon salt
¼ teaspoon of pepper
1 spring onion, sliced
½ cup of brown onion, sliced
1 can of coconut milk
Coriander leaves, to garnish
BALADO SPICE PASTE
- 7 garlic cloves
- 104 grams shallots
- 5 tomatoes (186grams), quartered
- 5 bird eye chillies
- ½ teaspoon of roasted belachan (shrimp paste)
- 150 grams red chillies, de-seeded to reduce the heat if required
- 3 x 4cm lemon rind
- 10 kaffir lime leaves
- 2 lemon juice, adjust according to taste
- 2 lemongrass stalk, bruised
- First clean out the prawns, taking out the shells while leaving the tail intact.
- To make the Balado spice paste, blend garlic, shallots, tomatoes, bird eye chillies, red chillies, lemon rind in a food processor until it forms a smooth paste and set aside.
- Heat 4 tablespoons of oil in large wok at medium to high heat.
- Add 1 cup of the spice paste and shrimp paste and fry until fragrant, stir constantly to prevent the sauce from burning.
- Bruise lemongrass stalk using a pestle and add to the wok, along with the kaffir lime leaves and ½ cup of sliced brown onion.
- Cook at low heat for approximately 7 minutes, until the paste begins to thicken.
- Add ¼ cup of coconut milk, salt, pepper, sugar and continue to stir at low heat.
- Add prawns and turn up the heat to medium heat and add the sliced spring onions.
- Continue to reduce the sauce and season well.
- Garnish fresh coriander.