Prawns with The Sticky Pot Double Burn Chilli Tomato Sambal



Ready In:




Good For:

Lunch & Dinner



  • 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!

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