Aromatic Malaysian Prawn Sambal with Kaffir Lime
A Flavorful Southeast Asian Classic
This savory and spicy prawn sambal is a deliciously aromatic Malaysian dish, enhanced by the fresh notes of kaffir lime leaves.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Prawns
For the Sambal Paste
For the Curry
For Garnishing
Preparation
Marinating the Prawns
Combine prawns and marinade
In a bowl, combine prawns with lime juice and salt.
Marinate prawns
Let it marinate for 15 minutes in the refrigerator.
Drain prawns
Drain and set aside.
Preparing the Sambal Paste
Blend ingredients
Blend soaked dried chilies, fresh chilies, garlic, shallots, ginger, and lemongrass to a smooth paste.
Be cautious when blending chilies; steam may release spicy vapors.
Sauté paste
Heat oil in a pan and sauté the paste until fragrant.
Set aside
Set the sambal paste aside.
If sambal is too spicy, tone it down with a bit more coconut milk.
Cooking Process
Sauté sambal paste
Heat a pan and cook the sambal paste over medium heat until it turns dark red and aromatic.
Simmer curry
Add coconut milk, kaffir lime leaves, tamarind paste, and fish sauce to the paste and simmer for 10 minutes.
Cook prawns
Add the prawns to the curry and simmer until they are just cooked through.
Plating & Serving
Aromatic Malaysian Prawn Sambal with Kaffir Lime
Aromatic Malaysian Prawn Sambal with Kaffir Lime
Plating & Serving
Serve the prawn sambal hot in a shallow bowl, letting the vibrant red sambal and green lime leaves create an enticing visual contrast.