serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Secret Vice
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 4 tbsp vegetable oil
- ½ brown onion, finely sliced
- 3 garlic cloves, roughly chopped
- 1 tsp sambal oelek (or 2 large red chillies, finely chopped)
- 1 tsp tomato sauce (ketchup)
- ½ tsp turmeric powder
- 200 ml coconut cream
- 2 tbsp fish sauce
- ½ tsp sugar
- 8 large raw prawns, peeled and deveined, tail on
To serve
- steamed jasmine rice
- lime wedges
- thinly sliced red chilli
- coriander sprigs
Instructions
- Heat a wok over high heat and add 1 tablespoon of oil. Fry the onion and garlic for 1 minute or until fragrant, Add the sambal oelek, tomato sauce and turmeric and stir to combine. Add the coconut cream, fish sauce and sugar and simmer for 5 minutes or until thickened. If the sauce is too thick, then add a little water.
- Add the prawns, toss to coat and simmer until the prawns are very nearly cooked. Remove from the heat and allow the prawns to stand for about 1 minute to cook through fully.
- Serve the prawns and sauce with steamed rice, lime wedges, sliced chilli and coriander sprigs.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Secret Vice
