-
Prep Time
5 Mins -
Cook Time
15 Mins -
Serves
2 People -
Heat Level
Medium
Ingredients
- 1 tablespoon (15g) of Malaysian Kuala Lumpur Sambal paste
- 1 teaspoon (5g) vegetable oil (or olive oil)
- 350g raw king prawn
- 1 onion finely diced
- 1/2 a lime
- 200g coconut milk
- 1 pinch of sesame seed that have been very lightly roasted
- 1 handful of chopped coriander for garnishing
- 1 thumb-sized root of ginger sliced into matchstick for garnish
- 1 stalk of lemongrass (slightly beaten to allow for more flavour)
Method
Heat the vegetable oil (or olive oil) in a sauce and then add the finely diced onions and cook until golden.
Add the Malaysian Kuala Lumpur Sambal paste into the saucepan. Then add 50ml of water and leave to simmer for a few minutes.
Next add into the saucepan the coconut milk, half the finely chpped coriander, lemongrass stalk and leave to cook on a medium heat for around 5 minutes.
Add the king prawns into the saucepan and continue to cook on a medium heat for 5-7 minutes. Add salt to season.
Garnish with the sliced ginger, finely chopped coriander and lightly roasted sesame
Serve with sticky Thai coconut rice and a wedge of lime.
.jpg)
