Hey guys! Here’s a super-easy go-to recipe that I used to love making whilst I was studying in the UK. There’s only 6 ingredients but because everything is cooked so slowly the flavour developed over time with the slow caramelisation is so good! Plus the slow cooking of the prawns together with the sambal allows them to absorb more flavour inside rather than just be coated with a layer of oil. Super easy! Not-so-quick! But totally worth the try! 

Ingredients:

• Prawns 300 g Medium sized & Peeled
• Shallots 200 g Minced
• Garlic 50 g Minced
• Coriander stems 10 g Finely minced (Optional)
• Coriander roots 10 g Finely minced (Optional)
• Belacan 15 g
• Chilli puree 75 g
• Sweet Soy 15 ml
• Oil As needed Generally about 2 – 3 tbs.

Instructions:

1. Use a food processor to mince the shallots, garlic and belacan all together at ones. It should take about 5 seconds. We don’t want to turn this into a puree. Do it in pulses if needed.
2. In a hot frying pan, add two tablespoons of oil and add in your shallots, garlic and belacan paste. The minute it hits the pan and starts to sizzle, give everything a good mix and then turn the heat down to low.
3. Cook everything super slowly whilst stirring occasionally to prevent the paste from burning at the bottom until everything is nice and brown (but not burnt) and crisp. This should take about 25 – 40 minutes depending on your stove and pan. 
4. When everything has become nice and brown and caramalised, add in your chilli puree and stir it in. Continue to cook out for another 10 – 15 minutes or until everything is nice and dark and dry. 
5. Add in the sweet soy sauce and cook for another 5 minutes. 
6. Add in your peeled prawns and cook them slowly on the low (very low) heat that you were using to cook your paste. Depending on the size of your prawns this should take anywhere between 8 – 12 minutes. Don’t worry you’re not stir-frying so you’re not going to overcook them. Stir occasionally. 
7. Serve!

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