Prawns with The Sticky Pot Double Burn Chilli Tomato Sambal
Servings
2
Ready In:
20mins
Difficulty:
Moderate
Good For:
Lunch & Dinner
Ingredients
- 500 gm raw prawns, peeled, tails removed, and halved lengthwise
- 1 medium brown onion (roughly chopped)
- 1 tsp crushed garlic
- 1 tsp grated ginger
- 1 tbsp grated lemongrass
- 8 large ripe tomatoes (diced)
- 2 tbsp The Sticky Pot Double Burn Chilli Jam
- 2 tbsp fish sauce
- 1 tbsp Kecap manis (sweet soy)
- 1 tbsp tomato ketchup
- 1 tbsp peanut oil
- For garnish; limes halved, Asian fried shallots
Step by Step Instructions
Step 1
Peel, tail and halve the raw prawns lengthwise.
Step 2
Add oil to a hot wok, sauté onion until it starts to soften slightly.
Step 3
Add the ginger, garlic, lemongrass and tomatoes and cook stirring occasionally until the tomatoes break down and the mixture becomes more liquid.
Step 4
Add the Double Burn Chilli Jam, fish sauce, kecap manis, and tomato ketchup. Mix well and cook until the liquid has reduced by at least a quarter.
Step 5
Add the prawns and cook until they have just turn crimson in colour (about 3 – 4 minutes).
Step 6
Serve alongside your favourite rice, garnished with Asian fried shallots and a squeeze of lime on top for a bit of zing and freshness!
