Saturday, November 13, 2010

Spicy Prawns - OMGWTFBBQ

Ingredients (serves 6)

  • 6 small eschalots, halved
  • 4 garlic cloves
  • 2 tbs chilli paste or sambal oelek
  • 2 tsp shrimp paste or 4 anchovy fillets
  • 6 macadamia nuts
  • 2 tbs canola or sunflower oil
  • 1 onion, thinly sliced
  • 2 tbs tamarind concentrate
  • 3 tbs grated palm sugar or raw sugar
  • 1kg green king prawns, peeled (tails intact), deveined
  • 2 large vine-ripened tomatoes, chopped
  • 1 cup Thai basil leaves, to serve


  1. Process eschalots and garlic in a food processor until finely chopped. Scrape down sides, add chilli and shrimp pastes, nuts and 2 tbs water. Process to combine.
  2. Heat oil in a wok or deep frypan over medium-high heat. Add paste and onion and stir for 2-3 minutes until juices evaporate. Add 11/2 cups (375ml) boiling water, tamarind and sugar. Stir for 5 minutes or until sauce thickens slightly. Add prawns and tomatoes. Cook for 8 minutes or until prawns are cooked through. Serve scattered with basil.


  • Shrimp paste (in tubs), palm sugar and tamarind are from Asian food shops and selected supermarkets. Thai basil is from Asian shops and greengrocers.