Sambal Prawns

Cook Time 20 minutes

Servings 2


12 large prawns (shell on)
4 tbsp tapioca flour
2 egg whites, whisked
3 cups cooking oil
Fresh coriander, to garnish

3 tbsp fried shallots
4 tbsp chilli sauce (Sriracha or similar)
1 tbsp garlic, minced
1 tsp belacan (shrimp paste) powder
1 tbsp ginger, minced
½ tbsp chicken stock granules
4 tbsp sugar
3 tbsp tomato sauce
100 ml water
1 tbsp soya sauce
1 tsp lemon juice
2 eggs


Heat oil in a deep pan /wok. Clean and devein the prawns, coat in whisked egg whites, drench in tapioca flour, deep fry for 1 minute or until they just change colour. Remove from pan and set aside.

Heat 1 tbsp of oil in pan; add all sauce ingredients except eggs. Simmer for 3 minutes or until everything is dissolved / mixed through. Add the prawns back into the pan and coat with the sauce.

Remove from heat. Crack 2 eggs, mix quickly, then pour sauce over prawns.

Garnish and serve!


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