Malaysian Sambal Goreng Prawns curry

Malaysian Sambal Goreng Prawns curry

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Course Main Course
Cuisine curry, malaysian
Servings 4


  • 12 Dublin bay prawns peeled and butterflied, tails left on
  • 4 tbsp oil

Bumbu paste

  • 2 shallots chopped
  • 1 garlic clove chopped
  • 2 red chillies chopped and deseeded
  • ½ tsp shrimp paste
  • 2 whole almonds
  • 1 tsp ginger chopped
  • ½ tsp ground coriander
  • 1 tbsp oil
  • 1 tbsp tamarind paste

Sambal Goreng Sauce

  • 400 ml cocnut milk
  • ¼ stalk lemon grass
  • 1 kaffir lime leaf
  • 1 to mato skinned seeded and chopped


  • 2 tbsp olive oil
  • 5 clove garlic crushed
  • ½ tsp chilli powder
  • ½ tsp tamarind paste
  • 1 tbsp lime juice
  • ½ tsp salt


  • 400 g Prawns finely chopped
  • 4 garlic cloves chopped
  • 1 tbsp light soya sauce
  • ½ tsp chilli powder
  • 2 tbsp parsley finely chopped
  • 1 tbsp chives finely chopped
  • 1 egg lightly beaten


  • Combine all the marinade ingredients and add in Dublin bay prawns, leave to marinade in the fridge for about 2 hours.
  • To make the sauce preheat a non-stick frying pan to a medium heat, blend all the ingredients for the bumbu paste until smooth and cook on the pan for about 5 minutes, stirring often. Add the coconut milk, lemongrass and lime leaf. Bring everything to the boil and simmer for 50 minutes stirring occasionally. Add the chopped tomato and season, simmer for a further 10 minutes.
  • Meanwhile to make the stuffing, combine the chopped prawns, garlic, soya sauce, chilli powder, parsley, chives and salt. Push and spread the mix well into the cut sides of the prawns. Leave to chill in fridge for about 10 minutes.
  • Heat 4 tbsp of olive oil in a non-stick frying pan, fry the stuffed prawns, 4 at a time for 30 seconds on each side. Remove from heat and drain on kitchen paper.
  • Poach the prawns in the samal goreng sauce for 2 minutes. Serve immediately.
Keyword curry, malaysian, seafood

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