COOK 45 MINS

SERVES 4

INGREDIENTS

• 500 gram king prawns (cleaned, shell removed, tail intact)

• 6 tablespoons vegetable oil

• 1 tablespoon sugar, adjust according to taste

• ¾ teaspoon salt

• ¼ teaspoon of pepper

• 1 spring onion, sliced

• ½ cup of brown onion, sliced

• 1 can of coconut milk

• Coriander leaves, to garnish

BALADO SPICE PASTE

• 7 garlic cloves
• 104 grams shallots
• 5 tomatoes (186grams), quartered
• 5 bird eye chillies
• ½ teaspoon of roasted belachan (shrimp paste)
• 150 grams red chillies, de-seeded to reduce the heat if required
• 3 x 4cm lemon rind
• 10 kaffir lime leaves
• 2 lemon juice, adjust according to taste
• 2 lemongrass stalk, bruised

METHOD

1. First clean out the prawns, taking out the shells while leaving the tail intact.
2. To make the Balado spice paste, blend garlic, shallots, tomatoes, bird eye chillies, red chillies, lemon rind in a food processor until it forms a smooth paste and set aside.
3. Heat 4 tablespoons of oil in large wok at medium to high heat.
4. Add 1 cup of the spice paste and shrimp paste and fry until fragrant, stir constantly to prevent the sauce from burning.
5. Bruise lemongrass stalk using a pestle and add to the wok, along with the kaffir lime leaves and ½ cup of sliced brown onion.
6. Cook at low heat for approximately 7 minutes, until the paste begins to thicken.
7. Add ¼ cup of coconut milk, salt, pepper, sugar and continue to stir at low heat.
8. Add prawns and turn up the heat to medium heat and add the sliced spring onions.
9. Continue to reduce the sauce and season well.
10. Garnish fresh coriander.