Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Chilli Padi Prawns

Chilli Padi often refers to the small fiery bird's eye chillies, and they give this Malay dish its very evident bite. Although it is a hot dish, don't let that put you off. It is also very tasty and would go well with a bowl of coconut rice.

20 medium sized prawns, shell on or unshelled
¾ tsp. salt
½ tsp. sugar
4 tbs. cooking oil

For the Sambal Paste:
20 small fresh red bird's eye chillies
2 ½ cm (1 inch) piece of fresh turmeric root
3 cloves garlic

½ tsp. turmeric powder
3 small onions sliced
2 heaping tsp. of tamarind paste, mixed and strained with,
¼ cup warm water
pinch of salt
½ tsp. MSG (optional)
1 red chilli, seeded and sliced

Let's Cook:
1. Season prawns with salt & sugar and leave for 15 minutes.

2. Using a mortar and pestle, pound 20 chillies, fresh turmeric and garlic into a paste.

3. Heat wok, kuali or pan, add oil, and fry ground ingredients with turmeric powder for 1-2 minutes, then add onions. Fry until onions are transparent and the mixture is fragrant.

4. Add tamarind juice and bring to a boil.

5. Add prawns and stir fry for about two minutes.

6. Cover for 3 minutes.

7. Uncover and add salt, MSG, and sliced chilli.

8. Serve with hot rice.